While we eagerly await our re-opening, we’re sharing the recipes to some of our most popular dishes. Don’t forget to tag @precinct_hotel on Instagram if you give this a go!


Serves 2


500g pumpkin, cut into 2cm pieces
2 tbsp olive oil
350g your favourite gnocchi we use Rustichella d’Abruzzo gluten free gnocchi
45g / 3 tbsp butter
1 garlic clove roughly chopped
80g baby spinach leaves
1 tblsp fresh washed parsley roughly chopped
1tblsp fresh washed basil roughly chopped
1 tblsp toasted pinenuts
Salt & pepper
Parmesan cheese, freshly grated


Preheat oven to 200C/390F.

Place the pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper then toss to coat.

Spread the pumpkin out on tray and bake for 20 – 25 minutes, turning once, until golden and soft inside. Set aside.

Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions, or until gnocchi pops to the surface of the water and gently strain, reserve or scoop out about half a cup of cooking water. Very gently lay the gnocchi on an oiled flat tray and coat lightly with oil, allow them to cool

Place oil and butter in a non-stick pan then put on the stove over medium high heat. Once it foams, add gnocchi and garlic together, stir-fry carefully toasting the gnocchi and garlic to a light golden brown.

Next, add the pumpkin, spinach and herbs plus around 1/4 cup of the cooking water. Continue cooking on a high heat until water mostly evaporated, this allows us time to get everything hot again without burning everything! It will look slightly shiny and you will hear it starting to sizzle again, then season with salt and pepper. Toss and serve immediately with freshly grated parmesan and toasted pinenuts and add fetta if desired.


We use a couple different types of gnocchi. When we don’t make our own, we use Rustichella’s as it is great quality and is also gluten free.