Pumpkin & cheese Gnocchi

Making gnocchi is not something I do. In fact, I had never made it before, and I was so proud of the result. You can do anything with ingredients and are only limited by your imagination.
See, I had a very ageing pumpkin in my fridge, and the usual thing I do is chop it up, put it in the oven to bake, or make pumpkin soup with it. This time, I got creative and made gnocchi instead!
The great thing about this recipe is you can make a whole batch, portion it out and freeze it. Thaw and cook when needed. That's dinner or lunch served on a lazy ass day.
I have those days regularly, so I'll make up a baI'llof this stuff next weekend and add protein such as chicken, prawns or some other meat for the family while I keep it clean with either lentils or tofu.
We're all winning!
If you would like to try the recipe, see below. I added as much flour as required and am not too fused with what to add. Try using your intuition and see what magic you can conjure up in the kitchen.
Pumpkin Gnocchi
1 whole pumpkin
1 large or two small white potatoes
1.5 cups spelt flour
1 organic egg
Salt
Vegan cheese
Olive oil
Garlic & shallots chopped
Cheese sauce
1 pack of tofu blended
Vegan cheese
Water creates a thickness
Olive oil to taste
Nutritional yeast to taste
Keep the cheese sauce for anything you like. It stores in the fridge for a few days or freezes instead.
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