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Roasted pumpkin gnocchi recipe

Roasted pumpkin gnocchi recipe

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Make your very own gnocchi using roasted butternut squash, then shape them into cute mini pumpkins! Kids will love this as a 'spooky' Halloween dinnertime twist. We've served ours in rosemary butter, but you could use whatever sauce you fancy. See method

  • Serves 4
  • Takes 1 hr 45 mins
  • 563 calories / serving
  • Vegetarian


  • 1 medium butternut squash (roughly 600g prepared weight), peeled, deseeded and cut into 1cm chunks
  • 1 tbsp olive oil
  • 300g Tesco Finest 00 flour, plus extra for dusting
  • 1 egg, lightly beaten
  • 80g Parmesan or vegetarian hard cheese, finely grated
  • 1 sprig rosemary, leaves picked

For the rosemary butter

  • 50g unsalted butter, cubed
  • 2 large cloves garlic, finely grated
  • 3 sprigs rosemary, leaves picked and finely chopped
  • ½ lemon, juiced​
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    12g 58%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 67g Protein 20.8g Fibre 2g


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Toss the squash in the olive oil until evenly coated, then spread into an even layer on a baking tray and roast for 30-35 mins, tossing occasionally, until very soft.
  3. Tip the squash into a large bowl and blend with a stick blender until smooth. Add the flour, egg and Parmesan, then mix with a wooden spoon until you have a uniform, soft dough – take care not to overmix it. Put a dessertspoonful of dough into your floured hands and roll into 28 x 25g balls, placing on a lightly dusted surface. Using a length of string, push down on each ball in 4 separate motions to create a pumpkin ridge effect. Push a single rosemary leaf into the top of each pumpkin.
  4. Bring a large pan of water to the boil, carefully add the pumpkin gnocchi and boil for 2-3 mins until they rise to the top. Remove with a slotted spoon to a plate and allow to steam-dry while you make the rosemary butter.
  5. Melt the butter in a large pan set over a medium heat. Add the garlic and rosemary, then fry for 1 min until fragrant. Add the pumpkin gnocchi to the pan and use a spoon to coat each with the butter, allowing them to crisp up on the bottom. Squeeze over half a lemon and stir to combine.
  6. Divide between 4 plates and add a grating of Parmesan and a grind of black pepper before serving.

*If using vegetarian hard cheese.

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