Ingredients: 

SERVES 4

• 1 Pound store-bought or homemade potato

gnocchi

• 3 Cups pumpkin, peeled and cut into 1-inch cubes (use a flavorful sugar-pie or Cinderella variety)

PRO TIP: Get your pumpkin from Grandpa’s Farm, T & C Farms, or Wallila Family Farm

• 4 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 4 Cups baby spinach (if I don’t have spinach, I will use arugula too)
• ½ teaspoons freshly grated nutmeg
• Zest of ½ lemon (optional, for brightness)
• Salt & freshly ground black pepper
• ½ Cup grated Parmesan or aged cheddar

1) ROAST THE PUMPKIN

Preheat oven to 400°F. Toss pumpkin cubes with a drizzle of olive oil, salt, and pepper. Roast 20– 25 minutes until tender and edges caramelize.

2) PAN‑FRY THE GNOCCHI

While the pumpkin roasts, heat 2 Tablespoons butter and 1 Tablespoon olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer. Let crisp on one side (about 3–4 minutes), then flip to brown all sides. Transfer to a plate.

3) BUILD THE SAUCE

With the skillet still warm, reduce the heat to medium. Add remaining butter. When melted, add garlic and stir until fragrant (about 30 sec). Add roasted pumpkin and gnocchi back in. Gently toss to coat. (Don’t be shy with the butter; add more if you love it.)

4) MIX IN THE GREENS

Add spinach a handful at a time, stirring until it wilts. Season with nutmeg, salt, and pepper. If using, stir in lemon zest for brightness.

5) FINISH & SERVE

Plate gnocchi and pumpkin, finishing with a generous sprinkle of Parmesan or cheddar if desired.

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