Roast Pumpkin Gnocchi with Leek & Crispy Prosciutto

Serves 4 (or 2, depending on your level of restraint - it was 2 for us!).
45 Minutes.

INGREDIENTS
500g packet gnocchi 800g butternut pumpkin, cut into cubes
1 leek, thinly sliced 100g prosciutto, sliced or cut into squares
80g butter 1 tsp chilli flakes
1/4 cup shredded parmesan chives

* to serve (options): chopped chives, crispy chilli oil, additional chilli flakes, additional parmesan, crusty bread.

METHOD
Preheat the oven to 180°C fan forced.

Roast your pumpkin cubes until tender, and golden around the edges - approx 30 minutes.

Meanwhile, cook your gnocchi per packet instructions, in salted water until tender. Drain and set aside.

Cook the prosciutto in a pan until crispy. Remove, and wipe down the pan.

In the same pan, melt the butter, then add the leek. Once translucent, add approx 1 tbsp of sliced up chives.

Add the chilli flakes, cooked pumpkin and parmesan and stir to combine (the pumpkin should stir through rather than hold its shape).

Add the cooked gnocchi and mix through the sauce.

Serve, topped with the crispy prosciutto, and add any additional garnishes*.