650g / 1lb 7oz pumpkin, diced 300ml /1/2 pint soy milk 1 tbsp freshly chopped sage or oregano 125ml / 4oz soya cream salt and pepper to taste 2 x 400g / 14oz packets of fresh gnocchi (vacuum packed), cooked according to packet instructions 50g / 20oz toasted hazelnuts or pine nuts
In a large saucepan, simmer the pumpkin in the soymilk with the herbs until tender, about 10 minutes. Add the soy cream and cook for 1 minute. Season with salt and pepper.
Toss the sauce with the cooked gnocchi, sprinkle with toasted nuts and serve.
