Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Gnocchi and Pumpkin Puree into the pot of water, and heat through for 5 minutes.
Heat a non-stick pan until hot, remove the gnocchi from the bag, place carefully into the pan, be careful as it may spit, toss the gnocchi in the pan to help break it up. Continue cooking until golden brown.
Add puree to pan and toss through, loosen the sauce with a small amount of hot water to obtain a saucy consistency.
Place onto a serving plate, pour over the sauce, finish with goats cheese, walnut and pumpkin seeds.
Preheat oven for 30 minutes at 190 degrees. Cooking time: Med Rare – 30 minutes, Medium – 35 minutes, Medium well – 40 minutes. Resting time: Rest for 10 minutes. Turn the Beef Wellington over and cook for a further 15 minutes. Slice in half and serve. For the Jus, place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed red wine jus into the pot of water, and heat through for 5 minutes. Carefully remove the bag, cut a small corner of the bag and pour.