Fried pumpkin gnocchi with za'atar butter

In a small bowl, use a fork to mash together the butter, zaatar and a pinch of salt. Heat the oil with half of the butter mixture in a large nonstick frying pan over a medium heat. Add the cavolo nero with a pinch of salt and stir fry for 2 minutes, until starting to wilt. Add the gnocchi and cook for a further 3-4 minutes until the gnocchi is starting to brown and both are tender. Lower the heat and stir through the feta dip.

Meanwhile, put the remaining butter mixture in a small frying pan over a medium heat. Once melted, add the chopped hazelnuts and stir for 1 2 minutes until starting to brown. Divide the gnocchi between bowls and spoon over the nuts and butter.