Pumpkin gnocchi

    2 hours 30 min

    The classic Italian dumplings with a difference. These are made with pumpkin. They are tinged with a beautiful orange colour and taste delicious. Serve with garlic butter and Parmesan.

    6 people made this

    Serves: 4 

    • 900g pumpkin
    • 250g potatoes (mealy)
    • 100g semolina
    • 200g plain flour
    • 1 egg
    • salt
    • pepper

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr resting  ›  Ready in:2hr30min 

    1. Preheat oven to 200 C / Gas 6. Remove pumpkin seeds and bake pumpkin in preheated oven for about 50 minutes. Allow to cool, then scrape out pumpkin flesh from the skin.
    2. Meanwhile boil potatoes until soft, peel and press with the pumpkin through a potato ricer or mash. Mix pumpkin-potato mixture with flour, semolina, egg, salt and pepper and knead into a smooth dough.
    3. Dust a tea towel with flour. Shape the dough with 2 tablespoons into gnocchi. Allow to rest on the floured cloth for 1 hour.
    4. Bring a large pot of salted water to the boil. Add gnocchi and simmer for about 5 minutes or until they rise to the surface.

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    Reviews in English (4)


    had to add waaay more flour to get a dough. And then it was a floury dense horrid flavour and the pumpkin was undetectable. I dont think ill try it again  -  27 Oct 2014


    My 11year old son and I made this dish, it worked out well, we did add a little bit of fresh chopped rosemary into it. We served it with a creamy garlic chicken, cherry tomatoe,spinach and blue cheese sauce. Was yummy and kids loved it.  -  18 May 2014


    This is my first attempt at this recipe and I guess it'll be another year before I get to try it again. I misunderstood the instructions and ingredients. Our pumpkin weighed in at 2.5kg, which yielded just over 900g of pumpkin flesh. This was far too much for the rest of the ingredients. I'm guessing I should have used about 1/3rd of the whole pumpkin then followed the rest of the recipe. Maybe if I get it right, I'll give it more stars.  -  03 Nov 2010