Perfect pumpkin gnocchi bake

To make the pumpkin gnocchi: Mash cooked pumpkin. Add plain flour to form a dough. Turn mixture onto a lightly floured surface. Divide into handful sized portions and roll into 2cm thick logs. Using a floured knife cut log into 2cm pieces, roll each piece into a ball. Using your thumb gently push and roll balls along the back of a floured fork. Place on floured tray.

Bring a large saucepan of water to a rapid boil, season with salt. Boil gnocchi in batches for 2-3 minutes or until they float. Use a large slotted spoon to drain gnocchi as they cook.

To make the pumpkin gnocchi bake: Preheat oven to 160 C / Gas 2 1/2.

Place pumpkin gnocchi into a lightly greased baking dish. Set aside.

Place milk and stock in a microwave-safe jug, heat on high 2 minutes or until mixture is hot but not boiling. Set aside.

In a large saucepan over low heat, melt the butter. Stir in flour until well combined. Add hot milk and stock mix to pot. Using a hand whisk, mix until smooth and starting to thicken. Add 1/2 the cheese, csabai and garlic. Pour mixture over pumpkin gnocchi.

Layer sliced tomatoes over the top, drizzle with tomato pesto. Sprinkle breadcrumbs on top, followed by the rest of the cheese.

Bake for 30-40 minutes or until topping is golden and crispy. Remove from oven and allow to cool for 10-15 minutes. Best served just warm.