Pumpkin Gnocchi with Asparagus, Goat’s Cheese and Thyme Butter

Steps

1. a small 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 prevent sticking.
3. Heat a drizzle of olive oil in a large fry-pan on medium to high heat. Cook capsicum, tomatoes and asparagus for 3–4 minutes until just tender. Add garlic and cook a further 1 minute. 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 and gnocchi. Cook for 1–2 minutes until gnocchi is lightly browned, tossing frequently. Return vegetables to pan with gnocchi, along with 1–2 tablespoons reserved pasta water. Crumble in first measure of goat’s cheese, turn off heat and gently toss together. The residual heat from pan will melt cheese slightly, coating gnocchi. Toss through rocket and season to taste with salt and lots of freshly ground black pepper.
5. Spoon gnocchi onto a plate and crumble over remaining goat’s cheese. Squeeze a little lemon juice over just before eating.