Pumpkin Gnocchi with Broccolini and Red Onion

500 gram pumpkin gnocchi
1 tablespoon olive oil
2 medium red onions (340g), cut into six wedges
60 gram butter
1 clove garlic, crushed
2 teaspoon fresh thyme leaves
200 gram broccolini, halved crossways
40 gram soft goat's cheese, crumbled

Cook gnocchi in a large saucepan of boiling water, uncovered, until just tender. Drain, reserving ¾ cup (180ml) of the cooking liquid. Place gnocchi, in a single layer, on an oven tray.

Meanwhile, heat oil in a large frying pan over low heat; cook onion, stirring occasionally, until softened. Remove from pan.

Reheat the same pan over high heat with half the butter, add half the gnocchi; cook, tossing, for 3 minutes or until golden. Remove from the pan. Repeat with remaining butter and gnocchi.

Reheat the same pan over medium heat, return onion to pan with garlic, thyme and broccolini; cook, stirring, until broccolini is almost tender. Return gnocchi to pan, with enough of the reserved cooking liquid to coat; season to taste. Serve gnocchi topped with goat’s cheese.

from: www.womensweekly.com.au