Autumnal Pumpkin Gnocchi Skillet with Spinach and Sage

Golden-brown potato gnocchi meet caramelized Hokkaido pumpkin and fresh spinach. With sage and Parmesan, this pan is an autumnal after-work classic that is on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 500 g Potato gnocchi
• 300 g Hokkaido pumpkin
• 150 g Baby spinach
• 1 pc Onion
• 1 pc Garlic clove
• 6 pc Sage leaves
• 40 g Parmesan, freshly grated
• 20 g Butter
• 1 tbsp Olive oil
• Salt
• Pepper

Method

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it unpeeled into roughly 1.5 cm cubes.
2. Peel the onion and finely dice it, finely chop the garlic. Pluck the sage leaves from their stems.
3. Heat the olive oil in a large pan over medium heat and fry the pumpkin cubes for about 8 minutes until they are soft and show roasted flavors. Season with salt and pepper and remove from the pan.
4. Melt the butter in the pan, then sweat the onion and sage over medium heat for about 2 minutes. Briefly fry the garlic along with them.
5. Add the gnocchi to the pan and fry over medium to high heat for about 5 minutes until golden brown all over, turning occasionally.
6. Return the pumpkin to the pan, fold in the spinach and let it wilt. Season with salt and pepper to taste.
7. Sprinkle the Parmesan over the top, fold in briefly and serve immediately while hot.