Preheat oven to 200c
Add the pumpkin to a medium sized saucepan and fill with enough water to cover the pumpkin.
Bring the pot to the boil and allow the pumpkin to cook for 10-15 minutes or until soft.
Meanwhile pan-fry the gnocchi until golden brown all over.
In a food processer blend the pumpkin, Liddells Lactose Free Prebiotic Milk, ½ the cheese, tofu, garlic, salt, pepper and chilli.
Stir the sauce through the gnocchi and baby spinach. Transfer this to a large ovenproof baking dish and cover with the remaining cheese. Bake for 20 minutes or until golden brown on top.