Pan-Fried Gnocchi & Roast Pumpkin

While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.

Heat a large frying pan over a medium-high heat. Add the pine nuts and cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside.

Return the pan to a medium-high heat and add a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden. Add more olive oil if the gnocchi sticks to the pan.

Add the butter and garlic to the gnocchi and cook for 30 seconds, or until fragrant. Add the vinegar and cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (see ingredients list) and milk. Season with a pinch of salt and pepper. Stir through the baby spinach leaves, pumpkin and red onion. Add a squeeze of lemon juice and stir to combine. TIP: Add a dash of water to loosen the mixture if you like. Seasoning is key in this dish, so taste and season with extra lemon juice, salt or pepper if you wish!