Creamy Pesto And Pumpkin Gnocchi Salad

Step 1

Put the kettle on. Heat a large non-stick frying pan over high heat.

Step 2

While pan heats up, whisk together pesto and buttermilk in a jug.

Step 3

Pour the boiling water into a large saucepan over high heat. (Don’t fill too high or it will take too long to boil again.) Add the gnocchi and cook until the gnocchi rise to the surface. Drain well.

Step 4

Meanwhile, place the pine nuts in the hot frying pan and cook, tossing, for 1-2 minutes or until lightly toasted. Remove from pan.

Step 5

Add the butter and gnocchi to the pan. Cook, tossing, for 5 minutes or until crisp.

Step 6

While gnocchi cooks, halve the tomatoes and thinly slice the onion. Divide among serving plates. Add feta and rocket. Toss to combine.

Step 7

Add gnocchi. Gently toss. Top with pesto dressing and pine nuts.