Cooking Method

• Fill and boil your kettle. Toast the walnut halves in a dry frying pan for 2 mins until lightly browned, then set aside.
• Peel and finely slice the red onion. Peel and grate or crush the garlic. In the same frying pan, heat 1 tablespoon olive oil over medium-low heat, add the onion, season with salt and pepper, and fry for 10 mins until golden and soft.
• Boil a large pan of water and add the gnocchi. Simmer for 4-5 mins until they float to the surface, then drain.
• Add the garlic and lemon zest to the onion and cook for 1 min.
• Add the baby leaf spinach and 2 tablespoon cold water to the onion and fry for 2 mins until just wilted. Squeeze in lemon juice and adjust seasoning as needed. Toss in the gnocchi.
• Serve the gnocchi and vegetables on warm plates, topped with toasted walnuts and crumbled feta.