Ingredients (2 servings):

  • 250 g sweet potato gnocchi
  • 1/2 hokkaido pumpkin , cut into 2 cm pieces
  • 1 handful of fresh spinach, roughly chopped
  • 60 g gorgonzola (or other chesse of your choice), plucked into large pieces
  • 30 g arugula
  • 1 tbsp butter
  • 1 tsp honey
  • 2 tbsp olive oil, plus a little bit more for the pan
  • 1 tbsp lemon juice
  • salt, Pfeffer , Pfeffer as much as you like

For the sage-ginger-butter:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 bunch of fresh sage leaves, roughly chopped
  • 25 g ginger, cut into fine slices

for topping:

  • 30 g walnuts, roughly chopped
  • 15 g pumpkin seeds
  • 10 g fresh parsley, roughly chopped
  1. Preheat the oven to 200 ˚C.
  2. Place the pumpkin on a baking sheet lined with a baking paper, season with salt, pepper and olive oil. Mix well and drizzle with honey.
  3. Bake in the oven for 20 – 25 minutes until the pumpkin is crispy and browned.
  4. Roast walnuts and pumpkin seeds in a pan over medium to high heat until they smell aromatic.
  5. Heat the ingredients for the sage-ginger-butter in a small pan and simmer over low to medium heat for 5 minutes until the sage smells aromatic and is slightly crispy.
  6. Cook the gnocchi according to the instructions on the packet. Drain the finished gnocchi and mix them in a bowl with a little bit of olive oil to prevent them from sticking together. But do not throw away the cooking water. Let the gnocchi cool down.
  7. Heal the butter together with a little bit of olive oil in a pan.
  8. Add the gnocchi and fry for 5 minutes over medium heat, stirring occasionally, until they are lightly browned.
  9. Add the sage-ginger-butter, parsley and lemon juice. Season with salt and pepper and mix briefly over low heat.
  10. Place the spinach on the gnocchi, add 2 scoops of the cooking water from the gnocchi and boil for 3 minutes with the lid closed until the spinach collapses.
  11. Add the gorgonzola to the gnocchi and mix. Finally add the roasted pumpkin, season with salt and pepper and mix again.
  12. Put the rocket on the plate, spread the gnocchi with roasted pumpkin on top and garnish with roasted nuts and parsley.