Preheat the oven to 400°F / 200°C. Cut 500g of peeled pumpkin into ¾in / 2cm cubes. Toss with 1 tablespoon of olive oil, ½ teaspoon of kosher salt and black pepper. Roast for 20-25 minutes, turning once, until tender and golden.
Meanwhile, cook 350g of potato gnocchi in salted boiling water according to the package directions. Reserve some cooking water and drain well.
Melt 45g of butter over medium-high heat. Once foaming, add the gnocchi. Increase to high heat and leave for 30 seconds.
Add 1 minced large garlic clove and ½ teaspoon of finely sliced fresh sage. Toss for up to 90 seconds, until the gnocchi is golden.
Add ¾ cup of reserved gnocchi cooking water and toss until glossy. Fold in the pumpkin and 80g of baby spinach until wilted. Loosen with more cooking water if needed, season and serve with grated Parmesan.
