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
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
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.
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.
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.
Bring a large pot of salted water to a gentle boil, and boil the gnocchi in small batches until it floats, about 2 minutes.
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.
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.
Serve the pumpkin gnocchi tossed with the spinach mixture and sprinkled with a little extra grated Parmesan and toasted pumpkin seeds.
