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
- Preheat the oven to 200 ˚C.
- 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.
- Bake in the oven for 20 – 25 minutes until the pumpkin is crispy and browned.
- Roast walnuts and pumpkin seeds in a pan over medium to high heat until they smell aromatic.
- 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.
- 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.
- Heal the butter together with a little bit of olive oil in a pan.
- Add the gnocchi and fry for 5 minutes over medium heat, stirring occasionally, until they are lightly browned.
- Add the sage-ginger-butter, parsley and lemon juice. Season with salt and pepper and mix briefly over low heat.
- 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.
- Add the gorgonzola to the gnocchi and mix. Finally add the roasted pumpkin, season with salt and pepper and mix again.
- Put the rocket on the plate, spread the gnocchi with roasted pumpkin on top and garnish with roasted nuts and parsley.
