Gnocchi with Pumpkin Sauce

    2 hours

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

    5 people made this

    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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