1. Roast the pumpkin on 200°C for 1 hour, or until completely cooked through and brown on the edges.
2. Cover potatoes with water in a pot with half a teaspoon of salt. Bring to boil.
3. Simmer for 10-15 minutes or until potatoes are cooked through. Strain and mash in a large bowl until smooth.
4. Once the pumpkin is roasted, reserve 200g and set aside. Add remaining pumpkin to the potato and mash until smooth. To make extra smooth, use a special sieve or blend in a food processor.
5. Season the mash with half a teaspoon of salt. Add the flour to the mash and mix through using your hands until it forms a dough.
6. 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). Set aside.
7. With the extra 200g pumpkin, blend it into a puree with 1 tablespoon of butter and salt and pepper. Set aside.
8. Add butter to a hot pan. Once melted, add in the sage leaves and keep swirling the butter until a golden colour is reached. Remove from heat.
9. Bring a large pot of salted water to boil, 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 a large batch of gnocchi, steam your spinach in a steaming colander on top, covered with a lid.
10. Place pumpkin puree on the base of each serving plate or bowl. Top with wilted spinach, the gnocchi, a fresh crack of salt and pepper and shaved Parmesan.
Recipe & Photography by Jade WalkerPrint Your Shopping List