Gnocchi with roast pumpkin, onions and feta

Ingredients

1	Red onion, finely sliced
1 packet	Potato gnocchi, 400g (Main)
1 Tbsp	Olive oil, plus extra for brushing pumpkin
1 Tbsp	Butter
4 stalks	Silverbeet, washed and roughly chopped
½	Pumpkin, (small), peeled, seeds removed, and sliced (Main)
200 g	Feta (Main)
1 to taste	Salt & freshly ground pepper

Directions

1. Brush pumpkin slices with olive oil and bake for 25 minutes.
2. Heat olive oil and butter in pan, add onion and cook, stirring 10 minutes until soft then add silverbeet, stirring for another few minutes until wilted.
3. Cook gnocchi according to packet instructions. Add all ingredients with remaining butter in pan, season, scatter with feta and serve.