Potato Gnocchi with Roast Pumpkin, Burnt Butter & Sage

S E R V E S:  4       |       P R E P:  30 min       |       C O O K:  40min       |       R E A D Y:  1 hour 10min
  • ½ large butternut pumpkin 

  • 150ml olive oil

  • salt and pepper

  • 1 tsp ground cumin

  • 500g potato gnocchi, cooked 

  • 100g unsalted butter

  • 1 cup sage leaves, picked

  • juice of 1 lemon

  • ¼ cup Parmesan

  • 50ml extra virgin olive oil 

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  1. Preheat oven to 200ºC. 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. 
    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, being careful, as the butter can spit. 


  3. 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. 

  • Tip The flavour in burnt butter all comes from how much you burn the butter, so don’t be scared to push it hard and be confident.