Pumpkin gnocchi recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 219 calories / serving
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This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden colour and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings. If pumpkins are not available, butternut squash works just as well. To make this recipe vegetarian, swap the Parmesan for vegetarian hard cheese.

  1. Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.
  2. Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin purée over before patting dry to ensure you remove as much moisture as possible.
  3. In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
  4. Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges. 
  5. Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
  6. Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
  7. Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.

Tip: If the dough is too sticky to handle when rolling, add a little more flour, trying to add as little as possible.

Uncooked gnocchi will keep for up to 2 days in the fridge if dusted in flour to prevent them sticking.

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  • Ingredients

  • 400g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes
  • 120g ricotta, drained
  • 50g finely grated Parmesan, plus extra to serve
  • 1 egg, lightly beaten
  • 200g plain flour, plus extra to dust
  • 60g salted butter
  • 1 tsp oil
  • 20 sage leaves
  • Energy 1755kj 219kcal 11%
  • Fat 23g 32%
  • Saturates 13g 65%
  • Sugars 3g 4%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 42g Protein 14.7g Fibre 2.6g

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