Gnocchi with Roasted Pumpkin, Chestnut and Sage

Mon, 3 November 2025

Gnocchi with Roasted Pumpkin, Chestnut and Sage

Ingredients:

• One small pumpkin or medium butternut squash
• 30 g roasted chestnuts chopped
• 500 g ready made gnocchi
• Small handful 15 leaves sage
• Small bunch of thyme
• Salt
• Pepper
• 50 g parmesan cheese grated
• 100 g cream.
• 150 g vegetable stock

Method:

1. Peel and deseed your pumpkin and cut into roughly 1 inch pieces, place in an roasting dish with the sage thyme, a little salt and olive oil.
2. Roast in a preheated oven at 180° for 15 minutes.
3. Place a pan of lightly salted water on to boil. When boiling. Add the gnocchi. Cook for 3 to 4 minutes until the gnocchi has risen to the surface then strain off the water.
4. Once the pumpkin is roasted remove from the oven add they chopped chestnuts, parmesan cream, vegetable stock and gnocchi and mix through.
5. Check the seasoning and place back in the oven for a further 20 minutes at 180° until nicely gratinated.