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Pumpkin gnocchi with butter and spinach
Pumpkin gnocchi with butter and spinach
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in cozy pumpkin gnocchi with buttery spinach for a satisfying meat-free meal.
Ingredients:
  • 1 onion
  • 300g butternut pumpkin, peeled, seeded
  • 500g ricotta
  • 150g (1 cup) plain flour, plus extra, to dust
  • 1 egg
  • 180g butter, chopped
  • 1 lemon, zested, juiced
  • 60g (2 cups) baby spinach
  • Parmesan flakes (optional), to serve
Instructions:
  • Grate onion and pumpkin using a box grater. Heat oil in a frying pan over medium heat, then sauté the onion and pumpkin until they are tender, about 5 minutes.
  • Move the pumpkin mixture to a large bowl while keeping the frying pan for later use. Mix in ricotta, flour, egg, 1 teaspoon salt, and season with pepper.
  • Prepare two oven trays by lining them with baking paper. Generously sprinkle one of the trays with flour. With floured hands, shape a quarter of the pumpkin mixture into a 2cm-wide rope on the floured tray. Dust a knife with flour and cut the rope into 2cm pieces. Transfer the gnocchi into a large saucepan of boiling salted water and cook for 2 minutes or until they float to the surface. Using a slotted spoon, remove the gnocchi and arrange them in a single layer on the second tray. Repeat the process with the remaining pumpkin mixture.
  • In a pan over medium heat, melt butter until golden, then carefully add lemon juice (watch out for sizzling). Add gnocchi and spinach, tossing for 2 minutes until spinach wilts. Sprinkle with lemon zest and parmesan, if desired.

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