Pumpkin gnocchi, spinach and Pavé d’Isigny gratin

Preparation

1. Preheat the oven to 180°C.

   Finely slice the red onion and sauté it in a drizzle of olive oil until translucent.

   Add the fresh spinach and cook for a few minutes until wilted. Season with salt and pepper.

   Add the pumpkin gnocchi directly to the pan, then pour in the cream. Gently stir to coat everything evenly.

   Adjust the seasoning if necessary, then transfer the mixture to an ovenproof baking dish.

   Cut the Pavé d’Isigny into pieces and scatter them over the top.

   Bake for 20 to 25 minutes, until the gratin is golden brown and the cheese is melted and deliciously gooey.