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


  1. Roast pumpkin on 200C for 1 hour or until completely cooked through and brown on the edges.
  2. 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.
  3. 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.
  4. Season the mash with ½ tsp salt. Add the flour to the mash and mix through using your hands until it forms a dough.
  5. 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.
  6. With the extra 200g pumpkin, blend into a puree with 1 tbs of butter and salt and pepper. Set aside.
  7. 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.
  8. 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.
  9. 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