Crispy Gnocchi

Meanwhile, peel and crush the garlic. Finely chop the parsley. Slice the lemon into wedges.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast for 2-3 minutes, or until golden. Remove from the pan and set aside.

Return the pan to a medium-high heat and add a good drizzle of olive oil. Once the oil is hot, add the gnocchi (check ingredients list for amount) in a single layer and fry, tossing occasionally, for 6 minutes, or until golden.

Add the butter and garlic to the gnocchi and cook for 30 seconds, or until the butter has melted and the garlic is fragrant. Add the white wine vinegar and water (for the sauce) and cook for 1 minute, or until evaporated. Remove the pan from the heat and fold through the ricotta. Season with the salt (use suggested amount) and a pinch of pepper. Stir through the baby spinach leaves, pumpkin, red onion, and ½ the pine nuts.