Ingredients:

2 x 500 g fresh golden pasta

pumpkin gnoechi

300 g light sour cream

½ cup sundried capsicum

2/3 cup pitted black olives

1 ½ cup shredded palmeroon cheese

crooked black pepper

Method:

Pre-heat oven at 220C, lightly greased. Bring a large pan water to boil. Add gnocchi cook until it floats. Drain, then return to pan. Stir through the sour cream. Place half of the gnocchi into dish top with capsicum, olives and half the palmeroon and black pepper. Bake for 12 minutes.