Amanda Laird: Gnocchi with roast pumpkin, onions and feta

Picture / Glenn Jeffrey

Serves 4

400g packet gnocchi
1 red onion, finely sliced
1 Tbsp olive oil, plus extra for brushing pumpkin
1 Tbsp butter
4 stalks silverbeet, washed and roughly chopped
1/2 small pumpkin, peeled, seeds removed and sliced
200g feta
Salt and freshly ground pepper

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.