What a gnockout!

This delicious dish is one of Zahra Abdalla’s top choices for an easy weeknight dinner. She uses South African boerewors, instead of Italian sausages, which add earthy spice

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4

500g SpinneysFOOD Traditional Beef Boerewors

1 large red onion

500g pumpkin

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for serving

1 tsp fennel powder

500ml chicken broth

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

500g gnocchi

50g grated SpinneysFOOD Grana Padano PDO, plus extra for serving

Handful of SpinneysFOOD Organic Baby spinach

To serve

SpinneysFOOD Fresh Parsley (optional)

1 Slice the sausages into small chunks. Peel and finely chop the onion. Peel and slice the pumpkin into small cubes. 2 In a mediumsized saucepan, heat 2 tablespoons of the olive oil. Once hot, add the sausages and fry until browned. Set aside. 3 In the same pan, add the onions and sauté until soft. Add the fennel powder and fry until fragrant. Add the pumpkin and broth, then cover the pan with a lid and leave to cook over a low heat for 20-30 minutes, or until the pumpkin is tender. 4 Mash it gently using a spatula. Toss in the sausage chunks and season with salt and pepper. 5 Boil the gnocchi according to package instructions and drain once cooked. Add the gnocchi to the sausage-pumpkin mixture. 6 Add the cheese and baby spinach to the pan and toss everything together.

7 Drizzle with olive oil and sprinkle with the extra cheese. Serve immediately.