Creamy pumpkin gnocchi

1 Bring a large saucepan of water to the boil over high heat.

2 Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium heat. Cook the pumpkin, stirring, for 10 minutes, or until almost tender. (You can add a few tablespoons of water to quicken this process.) Add the Brussels sprouts and the garlic. Cook, stirring, for 5 minutes, or until vegetables are tender.

3 Add gnocchi to boiling water. Cook following the directions on the packet. Drain.

4 Add cream to pumpkin mixture with ¹⁄³ cup of water. Bring to the boil. Simmer for 2 minutes. Add parmesan, kale and lemon juice. Cook the mixture for 1 minute, or until combined. Add the gnocchi and cook for 1–2 minutes.

5 Divide the pumpkin gnocchi among four serving plates, and serve scattered with pine nuts.