Potato Gnocchi With Roast Pumpkin

Written by: Bevan Smith
Serves 4 | Prep time 40 mins | Cook time 40 mins


1⁄2 large butternut pumpkin

150ml olive oil

Salt and pepper

1 teaspoon ground cumin

500g potato gnocchi, cooked – learn how to make your own here

100g unsalted butter

1 cup sage leaves

Juice of 1 lemon

1⁄4 cup Parmesan, ground

50ml extra virgin olive oil



1. Preheat oven to 200°C. Remove the skin and seeds from the butternut pumpkin and cut into 2cm cubes. Place the pumpkin onto a baking paper-lined oven tray, drizzle with 100ml of the olive oil, season with a little salt, pepper and cumin. Cover with aluminium foil, sealing the edges well, and roast in the oven for 30-40 minutes or until the pumpkin is cooked and tender when tested with a sharp knife. Remove foil and roast for a further 5 minutes to colour. Remove pumpkin from oven and reserve.

2. Heat remaining olive oil in a non-stick frying pan over a medium to high heat. Add the gnocchi and cook until nicely coloured on both sides. Place gnocchi onto the oven tray with the pumpkin. Place tray back into oven for 5 minutes to finish cooking the gnocchi and reheat the pumpkin.

3. Meanwhile, clean the pan that the gnocchi were cooked in and return it to a high heat. Add the butter to the pan and cook until it starts to turn very dark brown and begins to burn. Remove pan from heat, add sage leaves and fry for a few seconds until crisp. Add lemon juice carefully, as the butter can spit.

4. Remove pumpkin and gnocchi from oven and divide between four plates. Spoon the burnt butter and sage over each plate and finish with ground Parmesan and a drizzle of extra virgin olive oil.

Recipe extracted with permission from Riverstone Kitchen: Modern-Day Classics by Bevan Smith (distributed by Upstart Press, $44.99).

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