Crispy Gnocchi with Roast Pumpkin & Ricotta

To prepare the ingredients, peel the pumpkin and cut it into 1 cm cubes. Peel and crush the garlic.

Toss the pumpkin in half of the olive oil and season with salt and pepper. Place in a single layer on the prepared oven tray. Cook in the oven for 20 minutes or until tender.

Bring a medium saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi floats to the surface, this should take approximately 2-3 minutes. Drain and pat dry with a paper towel.

Meanwhile, place a medium frying pan over a medium heat and toast the pine nuts until golden. Set aside.

Heat the remaining oil and the butter in the same frying pan. Add the gnocchi, and fry for 4-5 minutes, or until golden. Add the garlic and cook for 1 minute or until fragrant. Add the white wine and cook for 2 minutes, or until reduced slightly. Add the ricotta, season with salt and pepper and fold through. Remove from the heat. Gently fold through the rocket, pumpkin and half of the pine nuts.