Pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes

February 14, 2014 (Last Updated: January 11, 2019)
Pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes

This pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes is a delicious alternative to the classic potato gnocchi with brown sage butter. Because there’s no wheat flour in it, I find it much lighter and fresher tasting. There are a few indulgences in the form of cheese and oils but, on the whole, this is a sensational alternative that’s packed with goodness from the pumpkin, spinach, seeds and olive oil.

Vegetarian
Gluten-free and wheat-free
Contains two of your five a day

NUTRITIONAL FACTS

Protein

This lightened-up version contains three times more protein than traditional potato gnocchi with brown butter. Adding protein and fat to a meal helps to make one feel fuller for longer.

Zinc

Pumpkin seeds are a very good source of zinc, an essential mineral to assist in keeping your immune system strong.

Butternut & spinach

Butternut is rich in betacarotene, while spinach is a good source of folic acid, calcium and magnesium, which all play an important role in overall health.

Gluten-free

Because this recipe contains no flour, it’s ideal for individuals who are intolerant to wheat or gluten.

Healthy fats

This recipe has a much heart-healthier fat profile than traditional gnocchi with brown butter. To reduce the saturated-fat content of this recipe further, reduce the Parmesan quantity by a third.

Pumpkin and sage gnocchi with baby spinach, pumpkin seeds and sun-dried tomatoes

Serves: 2
Cooking Time: 1 hour and 30 minutes

Ingredients

  • 200g pumpkin, cubed
  • Handful fresh sage leaves, torn
  • 30ml (2 tbsp) olive oil + extra,
  • To drizzle
  • Salt and freshly ground black
  • Pepper, to taste
  • 150g ricotta, crumbled
  • 40g chickpea flour
  • 40g rice flour
  • 40g potato flour + extra, to roll
  • 100g Parmesan, finely grated + extra, to serve
  • 2 eggs, lightly beaten
  • Pinch ground nutmeg
  • 40ml vegetable stock
  • 80g baby spinach
  • 60g low-fat sun-dried tomatoes, drained and diced
  • Small handful toasted pumpkin seeds, to garnish

Instructions

1

Preheat the oven to 180°C. Place the pumpkin, sage and olive oil in a roasting dish and season well to taste. Roast in the oven until soft and slightly charred, about 45 minutes. Blend to a smooth purée.

2

To make the gnocchi dough, combine the ricotta, flours, cheese, eggs, nutmeg and pumpkin purée in a bowl. Season well to taste and refrigerate to firm up, 15 minutes.

3

Flour a work surface with a little potato flour, and divide the dough into 4 portions. Using the palms of your hands, roll each piece of dough into a long cylinder of about 2cm thickness. Using a sharp knife, slice 2cm pieces of dough from the cylinders to form gnocchi. Dust your hands with more potato flour as you work, if necessary.

4

Bring a large pot of salted water to a gentle boil, and boil the gnocchi in small batches until it floats, about 2 minutes.

5

Drain the gnocchi and drizzle with olive oil. Heat a non-stick pan over very high heat. When the pan is hot, pan-fry the gnocchi in batches until golden on both sides. Season to taste and set aside for the time being.

6

In the same pan, heat the vegetable stock over high heat. Add the spinach and sun-dried tomatoes and toss in the hot pan, 1 minute.

7

Serve the pumpkin gnocchi tossed with the spinach mixture and sprinkled with a little extra grated Parmesan and toasted pumpkin seeds.

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