Pumpkin Gnocchi

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Pumpkin Gnocchi
  1. Preheat the oven to 180c
  2. Cut a small pumpkin in half - save ½ for another use.
  3. Seed the ½ you are going to use for this recipe and then cut into sections following the lines on the outside of the pumpkin
  4. Peel the pumpkin slices
  5. Place on a roasting tray with a drizzle of olive oil
  6. Roast pumpkin for 20 - 25 minutes until soft
  7. Place the roasted pumpkin into a blender and blend until smooth
  8. Measure 1 ½ cups of the pumpkin (reserve the rest for another use)
  9. Put the pumpkin and the remaining ingredients in a medium mixing bowl
  10. Stir well until fully combined
  11. Divide the dough into 8 - 10 small balls
  12. On a lightly floured work surface roll each ball into long strips approx 1.5 cm wide
  13. Slice each strip of pumpkin dough into 2 inch lengths
  14. Bring a pot of water to a boil
  15. Place the gnocchi into boiling water & turn the heat down so the water is only simmering
  16. Gnocchi will float to the surface when cooked - approx 3-5 minutes
  17. With a slotted spoon remove the gnocchi from the water and place onto a dry kitchen towel to absorb the remaining water
  18. Serve with your favourite sauce
Recipe Notes

If you want your gnocchi to have lines on them roll each section along the back of a fork

You can add fresh finely chopped herbs to your gnocchi to experiment with flavours

Alternative gluten-free flours could be used such as almond flour


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