Gnocchi with Goat's Cheese and Thyme Butter

Steps

1. a medium pot of salted water to the boil.
2. Cook gnocchi in pot of boiling water for 30–60 seconds, until they start floating to the top. Scoop gnocchi out and place in a sieve or colander to drain well. Reserve ¼ cup pasta cooking water before discarding. Add a drizzle of olive oil to gnocchi to stop prevent sticking.
3. Heat oil in a large fry-pan on medium-high heat. Cook onion, capsicum, garlic and beans for 4–5 minutes, until just tender. Remove from pan and set aside. Keep pan on heat.
4. Reduce heat to medium and add butter to pan, when it starts to bubble add thyme, walnuts and drained gnocchi. Cook for about 2 minutes, tossing frequently, until gnocchi is lightly brown and crispy and butter is absorbed.
5. Return vegetables to pan with gnocchi, along with 1–2 tablespoons reserved pasta water. Crumble in goat’s cheese, remove from heat and gently toss together. The residual heat from pan will melt cheese slightly coating gnocchi. Season with salt and freshly ground black pepper
6. In a medium bowl, toss all spinach salad ingredients together and season with salt and pepper.
7. Divide gnocchi between plates and garnish with remaining thyme. Serve with a lemon wedge to squeeze over gnocchi just before eating. Serve spinach salad on the side.