Main Meals Recipes

Pumpkin Patch

Sometimes food can be a little fun. Use your leftover carved pumpkins from Halloween to make this tasty treat without the trick!

Serves 4


For the gnocchi

  • 2 potatoes (around 250g)
  • 500g pumpkin
  • 200g pasta flour (plus extra for dusting)
  • Nutmeg
  • 30 mini sage leaves (option to use slices of larger sage leaves or rosemary)

For the kale grass

  • 300g Cavolo Nero or kale, cut into 1cm slices including the stems
  • 7-8 cloves of garlic, skin removed
  • 2 tbsp extra virgin olive oil

For the crispy sage

  • 2 tbsp extra virgin oil oil
  • 12 large sage leaves

To serve

  • Parmesan (optional)
  • Pea shoots


  • Take the potatoes, pierce the skin and microwave for 5 minutes.
  • Meanwhile preheat the oven to 180°C fan/ 200°C convection. Place the pumpkin and the partially cooked potatoes on a roasting tray and bake for 45 minutes. Remove and allow to cool for 15 minutes before removing the flesh from the skins.
  • Take 200g flour and pour it onto your work surface. Make a well in the centre. Using a potato ricer (option to mash in a separate bowl if you don’t have a ricer) and add 200g cooked pumpkin and 80g cooked potato flesh to the well. Season with a pinch of salt and freshly grated nutmeg.
  • Using a dough scraper, cut the pumpkin and potato into the flour till a rough dough is formed, before bring together with your hands, kneading as little as possible. If needed, add a little extra flour. The mixture shouldn’t be dry. Cover and allow to rest for 30 minutes.
  • Meanwhile, make the kale grass by bringing a large pan of water to boil. Add your garlic cloves and kale, cooking for 7-8 minutes. Reserving the cooking water, add the kale and garlic to a high-speed blender with a little cooking water and olive oil. Blend till an even rough grassy texture throughout.
  • In a small frying pan, heat the remaining oil with the sage leaves till crispy and fragrant.
  • Shape the gnocchi dough by cutting strips and rolling into a log. Cut into little pillows (option to use these as they are) around 10g each. Shape into a little ball, and use a piece of cooking string to make indentations across the surface like a pumpkin. Push a baby sage leaf into the top for the pumpkin stem.
  • Bring a large pan of water to boil and cook the gnocchi for around 5 minutes. Once they float to the top they are cooked through.
  • Serve by plating up the kale grass, adding an optional sprinkle of parmesan to make it look frosty, followed by the pumpkin gnocchi, sage leaves and oil, and pea shoots for tendrils.

Per serving: 423kcal/ 16g fat/ 3.2g saturated fat/ 54g carbohydrates/ 6g fibre/ 12g protein

Leave a Reply

Your email address will not be published. Required fields are marked *