Ray made this recipe the other week. l mentioned it on one of my posts and have had some requests for it. So here it is.
Heat 2 tabs oil in frying pan, add 1 coarsley chopped brown onion, stir for 1 minute. Add 1kg Kent pumpkin, that's been peeled, deseeded and cut into 2cm pieces and 1 cup of chicken stock, cook, covered for 15 minutesor until the pumpkin is tender. Transfer to the jug of a blender and blend until smooth. Stir in 2 tabs thickened cream and 2 tabs shredded fresh basil leaves. Cook 2 x 500gr pkts of potato gnocchi in a large saucepan of boiling water following directions on packet or until tender. Drain and return to pan. Stir in the pumpkin mixture. Serve in bowls with shredded parmesan.