Perfect pumpkin gnocchi bake

    2 hours 50 min

    A creamy white sauce, dotted with Hungarian sausage is poured over homemade pumpkin gnocchi. It is then topped with sliced tomatoes, sun-dried tomato pesto, breadcrumbs and cheese, before being baked to perfection.

    1 person made this

    Serves: 6 

    • Pumpkin Gnocchi
    • 1.5kg pumpkin, peeled and cut into 2cm pieces, baked in 180 C / Gas 4 oven for 30 minutes until soft
    • 125g plain flour
    • Pumpkin Gnocchi Bake
    • 1 quantity prepared pumpkin gnocchi
    • 50g butter
    • 50g flour
    • 115g grated mature Cheddar cheese
    • 500ml milk
    • 500ml chicken or vegetable stock
    • 1 teaspoon finely chopped garlic
    • 2 large tomatoes, thinly sliced
    • 110g csabai (Hungarian salami) or chorizo, chopped
    • 125g sun-dried tomato pesto
    • 55g herb and garlic breadcrumbs

    Prep:1hr  ›  Cook:1hr50min  ›  Ready in:2hr50min 

    1. To make the pumpkin gnocchi: Mash cooked pumpkin. Add plain flour to form a dough. Turn mixture onto a lightly floured surface. Divide into handful sized portions and roll into 2cm thick logs. Using a floured knife cut log into 2cm pieces, roll each piece into a ball. Using your thumb gently push and roll balls along the back of a floured fork. Place on floured tray.
    2. Bring a large saucepan of water to a rapid boil, season with salt. Boil gnocchi in batches for 2-3 minutes or until they float. Use a large slotted spoon to drain gnocchi as they cook.
    3. To make the pumpkin gnocchi bake: Preheat oven to 160 C / Gas 2 1/2.
    4. Place pumpkin gnocchi into a lightly greased baking dish. Set aside.
    5. Place milk and stock in a microwave-safe jug, heat on high 2 minutes or until mixture is hot but not boiling. Set aside.
    6. In a large saucepan over low heat, melt the butter. Stir in flour until well combined. Add hot milk and stock mix to pot. Using a hand whisk, mix until smooth and starting to thicken. Add 1/2 the cheese, csabai and garlic. Pour mixture over pumpkin gnocchi.
    7. Layer sliced tomatoes over the top, drizzle with tomato pesto. Sprinkle breadcrumbs on top, followed by the rest of the cheese.
    8. Bake for 30-40 minutes or until topping is golden and crispy. Remove from oven and allow to cool for 10-15 minutes. Best served just warm.


    Feel free to use any other winter squash, such as butternut or acorn.

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    Waste of time, effort, money and food 125g flour with 1.5kg pumpkin?? by the time I'd used a whole bag of flour and it still wasn't a dough i gave up and threw it away  -  13 Oct 2012