Gnocchi with Pumpkin Sauce and Feta

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
2. Toss pumpkin and honey on prepared tray with a drizzle of oil and season with salt and pepper. Cook for 15–18 minutes or until tender. Turn once during cooking.
3. Add gnocchi to boiling water and cook for 2–3 minutes or until gnocchi starts to float. Drain well, reserving half a cup of gnocchi water and return to pot with a drizzle of oil to prevent sticking.
4. Roughly chop garlic and slice broccolini into bite sized pieces. When pumpkin has 8 minutes cook time remaining, prepare the rest of the meal. Heat a drizzle of oil and butter in a large fry-pan on medium-high heat. Add drained gnocchi and cook for 2–3 minutes or until starting to brown.
5. Add broccolini and thyme, cook for 2–3 minutes, add garlic cook for a further 2 minutes or until gnocchi is golden and broccolini starts to colour. Remove from heat and add roasted pumpkin.
6. Mix pumpkin purée and reserved gnocchi water in a bowl. Pour into gnocchi pan, add spinach and fold through. The heat from the pan will heat the sauce. Season to taste with salt and pepper.
7. Divide gnocchi with pumpkin sauce between plates and top with feta and a sprinkle of almonds. Serve lemon wedges on the side to squeeze over just before serving.