500g pumpkin, cubed
1 tbs olive oil
3 tbs butter
1 large garlic clove, minced
80g baby spinach leaves
½ tsp fresh sage, finely sliced
Salt and pepper
Preheat oven to 200°C. Place pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper. Toss to coat, spread out on tray and bake for 25 minutes, turning once, until golden and soft inside. Set aside.
Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions. Scoop out a large mug of cooking water, then drain gnocchi.
Place butter in a pan then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for 30 seconds.
Add garlic and sage, then stir/toss for no longer than 2 minutes until gnocchi is golden on both sides.
Add about ¾ cup of gnocchi cooking water and toss – the water will evaporate quickly and transform into a sauce.
Then add the pumpkin, spinach and about ¼ cup of cooking water. Stir in quickly, then season with salt and pepper. Toss then serve immediately with grated parmesan.
NOTE: If you want it extra crispy, after adding pumpkin, spinach and cooking water, mix together and put into an oven proof dish, and top with Parmesan cheese, and bake or grill until desired (I normally bake an additional 10 minutes).