Pumpkin gnocchi with garlicky spinach and crispy chickpeas

Method:

1. Pre-heat the oven to 200°C.  
2. Peel and cut the potatoes into large pieces. Place the potatoes in a pan of salted boiling water and cook for 15 minutes. Drain thoroughly and then mash the potato. Season with salt and pepper. Allow to cool.  
3. Meanwhile, dry off the chickpeas with kitchen towel. Toss with 2 tbsp olive oil and salt. Spread out on a large baking tray. Roast in the oven for 20-30 minutes until golden and crispy.  
4. Mix the pumpkin gently into the potato, and gradually stir in the flour until you have a dough that is soft and slightly sticky. Work the dough as quickly and as little as possible or it will become very sticky.  
5. Tip onto a lightly floured work surface and divide into 4 pieces. Roll each piece into a long log, approx 2cm thick. Cut the log into approx 2cm pieces. Place the gnocchi onto a large floured baking tray (make sure they don’t touch or they will stick together). Repeat with the remaining dough.  
6. Heat half the oil in a frying pan and sautee the gnocchi for a few seconds on each side until golden brown and remove.  
7. Heat the remaining oil in a large frying pan, add the garlic to gently soften. Stir through the spinach and continue to cook for 2 – 3 minutes until warmed through. Add the warm gnocchi. Gently toss together and serve topped with the crispy chickpeas.