Gnocchi with roast pumpkin, onions and feta
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|1 packet||Potato gnocchi, 400g|
|1||Red onion, finely sliced|
|1 tbsp||Olive oil, plus extra for brushing pumpkin|
|4 stalks||Silverbeet, washed and roughly chopped|
|½||Pumpkin, (small), peeled, seeds removed, and sliced|
|200 g||Feta cheese|
|1 to taste||Salt & freshly ground pepper|
- Brush pumpkin slices with olive oil and bake for 25 minutes.
- 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.
- Cook gnocchi according to packet instructions. Add all ingredients with remaining butter in pan, season, scatter with feta and serve.