Pan-Fried Gnocchi & Pumpkin Salad with Salsa Verde -

Ingredients

• 300g butternut pumpkin, cut in 2cm chunks
• Olive oil spray
• 1 cup parsley leaves, chopped
• 1 cup basil leaves, chopped
• 2 tbsp chopped capers
• 2 large cloves garlic, crushed
• ½ cup extra-virgin light olive oil
• Juice 1 lemon
• 1 tbsp white vinegar
• Salt & pepper, to taste
• Pinch sugar, to taste
• 60g butter
• 500g Grand Italian Potato Gnocchi
• 2 roasted red capsicums, cut into 1cm-thick strips (we used the ones from the jar)
• 100g baby spinach
• 1 red onion sliced
• ½ cup roughly chopped walnuts