Gnocchi with Pumpkin Sauce

Gnocchi with Pumpkin Sauce


5 people made this

About this recipe: This is a delicious Italian-inspired dish, which is vegetarian-friendly. Homemade potato gnocchi is served with a cheesy Parmesan sauce.


Serves: 2 

  • Pumpkin Sauce
  • 500g pumpkin, seeded
  • 60g butter
  • 4 tablespoons double cream
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • freshly ground black pepper
  • 60g freshly grated Parmesan cheese
  • Gnocchi
  • 400g floury potatoes, such as maris piper
  • 1 small egg
  • 1/2 teaspoon salt
  • freshly ground white pepper
  • 1 pinch nutmeg
  • 2 tablespoons freshly grated Parmesan cheese
  • 140g plain flour

Prep:30min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr 

  1. Preheat oven to 180 C / Gas 4. Wrap pumpkin in foil and bake for about 1 hour.
  2. Remove skin and puree with butter, cream and nutmeg. When gnocchi is ready, heat sauce in a small saucepan and stir in Parmesan. Season with salt and pepper
  3. For the gnocchi: boil whole potatoes in salted water until tender, about 25-35 minutes. Do NOT overcook. Test doneness with a fork.
  4. Peel as quickly as possible while potatoes are still hot. Press through a potato ricer and spread onto a baking tray. Allow to cool.
  5. Work potatoes, egg, salt, pepper, nutmeg, Parmesan and flour into a dough. Shape into two rolls of about 1cm diameter. Cut into 3cm pieces. Gently press the gnocchi with the prongs of a fork.
  6. Bring a large pot of salted water to the boil, then reduce heat, so water is only simmering. Cook gnocchi until they float to surface. Remove with a slotted spoon and drain well. Serve immediately with pumpkin sauce.

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