Step 1

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Cut cauliflower into 1cm-thick slices, reserving 2 neat slices. Place remaining slices and florets on 1 prepared tray. Drizzle with 1 tbs of oil. Season.

Step 2

Place pumpkin and onion on other tray. Drizzle with remaining oil. Season. Roast both trays for 25-30 minutes or until golden.

Step 3

Meanwhile, grease a 28 x 20cm baking dish. Reserve tender thyme tips then pick leaves from remaining sprigs and place in dish. Cook gnocchi in a large saucepan of salted boiling water following packet directions until just tender. Drain. Add to dish.

Step 4

Add cauliflower florets, reserving the slices, and three-quarters of the pumpkin to the gnocchi mixture. Pour over cream and add three-quarters of the mozzarella and parmesan. Stir to combine.

Step 5

Arrange reserved cauliflower slices, onion and remaining pumpkin on top of gnocchi mixture. Sprinkle with the remaining mozzarella and parmesan. Combine reserved thyme tips, chilli and seed mix in a bowl. Sprinkle over top of gnocchi mixture. Spray with olive oil. Bake for 30 minutes or until golden and bubbling.