A tasty and nutritious addition to any meal, now it’s the time to get the most out of the winding-up pumpkin season. Try your hand at this modern take on an Italian favourite with sweet pumpkin gnocchi, burnt butter with crunchy sage, topped with perfectly shaved parmesan served on a bed of pumpkin puree and wilted spinach.
- 650g Sebago or desiree potatos, peeled and cubed
- 1kg butternut pumpkin, peeled and cubed
- 2 cups of flour
- 1/2 cup butter + 1 Tbs
- 30-50 sage leaves
- 500g baby or regular spinach
- Salt and pepper
- Freshly shaved parmesan
- Roast pumpkin on 200C for 1 hour or until completely cooked through and brown on the edges.
- Cover potatoes with water in a pot with ½ tsp salt and bring to the boil. Simmer for 10-15 minutes or until potatoes are cooked through. Strain and mash in a large bowl until smooth.
- Once pumpkin is roasted, reserve 200g and set aside. Add remaining pumpkin to the potato and mash until smooth. You can make it extra smooth using a special sieve or by blending in a food processor.
- Season the mash with ½ tsp salt. Add the flour to the mash and mix through using your hands until it forms a dough.
- Place dough onto a floured surface and cut into 6 portions. Roll out each portion into a snake and cut 2cm pieces using a floured butter knife. Use the back of a floured fork to imprint lines on each piece (optional). Keep aside.
- With the extra 200g pumpkin, blend into a puree with 1 tbs of butter and salt and pepper. Set aside.
- Add butter to a hot pan. Once melted, add the sage leaves and keep swirling the butter until a golden colour is reached. Remove from the heat.
- Bring a large pot of salted water to the boil, and then turn to simmer. Place batches of gnocchi in the water until they float to the surface. Remove using a slotted spoon and add to the burnt butter. On the large batch of gnocchi, steam your spinach in a steaming colander on top, covered with a lid.
- Place pumpkin puree on the base of each serving plate or bowl, topped with wilted spinach, the gnocchi, a fresh crack of salt and pepper and shaved parmesan.
Recipe by Jade Walker