(Vegetarian) Pan-Fried Gnocchi

While the pumpkin is cooking, peel and crush the garlic. Finely chop the parsley leaves. Slice the lemon (use suggested amount) into wedges.

Heat a large frying pan over a medium-high heat. Add the walnuts and toast for 3-4 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 (use suggested amount to ensure the finished dish tastes exactly the way we planned it) in a single layer and fry, tossing occasionally, for 6 minutes, or until golden. TIP: If you don't have a large frying pan, you may need to do this in 2 batches.

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 cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (use suggested amount) and water (check ingredients list for the amount). Add the salt (use suggested amount) and a pinch of pepper. Stir through the baby spinach leaves, pumpkin and red onion. TIP: Add a dash more water to loosen the ricotta if you like.