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Preparation
Step 1
Cook the gnocchi according to pack instructions, drain the transfer in to the pumpkin and tuna sauce. Blanch the spinach in the same pan as the gnocchi, drain and pat dry then add to the sauce.
Step 2
Line a baking dish with butter and preheat the oven to 190C. Tip the gnocchi in to the dish, scatter with the mozzarella and bake for 15-20 minutes until the top is bubbling. Remove from the oven and cool for 10 minutes. Scatter with hazelnuts, if you like, then serve.
Step 3
Boil the pumpkin slices in a large pan of boiling salted water. Tip in to a blender and blitz with the white sauce until smooth. Pour in to a bowl and mix in the egg yolk, nutmeg and tuna.
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