What is in season, winter 2026

Winter on the Fleurieu

It is citrus, brassicas and root vegetables season on the Fleurieu Peninsula, the kind of cold that makes you want something slow-cooked and a bit indulgent. This is the time of year we lean hardest into gnocchi, braises and hearty greens, and this recipe is exactly where we would start.

CitrusCauliflowerBroccoliPumpkinRoot vegetablesHearty greens

Fresh gnocchi being cut on a floured board

Free recipe

Brown Butter Gnocchi with Roasted Pumpkin and Crisp Sage

This is the recipe we come back to every winter. Soft potato gnocchi, a nutty brown butter sauce, sweet roasted pumpkin and sage fried until it is practically a crisp. It is the kind of dish that looks like it took all afternoon and really only takes about forty five minutes.

Prep 25 minCook 20 minServes 4Difficulty Moderate

Ingredients

1kg floury potatoes (sebago or similar)
1 egg yolk
180g plain flour, plus extra for the bench
1 tsp salt
500g pumpkin, cut into 2cm cubes
2 tbsp olive oil
100g unsalted butter
16 to 20 fresh sage leaves
Parmesan, finely grated, to serve

Method

Roast the pumpkin at 200C with the olive oil and a pinch of salt for 25 to 30 minutes, until it is caramelised at the edges.
Boil the potatoes whole, skin on, until a knife slides through easily, then peel while they are still hot and rice or mash until completely smooth. Do this while they are hot, cold potato makes a gluey dough.
Mix in the egg yolk and salt, then fold in the flour a little at a time until a soft dough just comes together. Stop the moment it does, overworking it is the main reason gnocchi turns heavy.
Roll into ropes about 2cm thick, cut into pillows, and roll each one against the back of a fork if you would like the ridges that catch the sauce.
Boil the gnocchi in well-salted water until they float to the surface, about two minutes, then lift them straight into a pan of foaming brown butter and sage.
Toss through the roasted pumpkin, finish with plenty of parmesan, and serve immediately while the butter is still sizzling.

Chef tips

Rice or mash the potatoes while they are still hot, a cold potato makes a gluey dough no amount of flour will fix.
Watch the butter closely once it starts foaming, it goes from brown and nutty to burnt in under a minute.
Gnocchi freezes beautifully uncooked, freeze the shaped pillows on a tray first, then bag them once solid.

Dietary modifications

Gluten free: swap the plain flour for a gluten free plain flour blend in the same quantity. The dough handles a little more delicately, so go gently.
Vegetarian: already vegetarian as written, just check your parmesan is a vegetarian-friendly rennet if that matters to your table.

This is just the start of what we cover in class

The full gnocchi class goes through the technique in real depth, the common mistakes, and how to sauce it beyond brown butter. Live on a Wednesday night, from your own kitchen.

See the gnocchi class

Good to know

Questions about this recipe

What is in season on the Fleurieu Peninsula in winter?

Citrus, brassicas like cauliflower, broccoli and cabbage, root vegetables, and hearty greens are all at their best. It is slow-cooking season on the Fleurieu, the kind of weather that makes braises, soups and a proper batch of gnocchi feel exactly right.

Can I make this gnocchi gluten free?

Yes, swap the plain flour for a gluten free plain flour blend in the same quantity. The dough will feel slightly different to work with, a little more delicate, so handle it gently and do not overwork it.

Is this recipe part of a Fleurieu Cooking Club class?

It is a free taste of what we cover in the gnocchi class, live on Wednesday nights, where we go through the full technique, common mistakes and how to sauce it.