Gnocchi Recipes

Pumpkin Gnocchi recipe

This recipe is a twist on classic gnocchi in that it is flavoured with roasted pumpkin, giving it a lovely sweet flavour and a soft and silky texture. Pair this gnocchi with a sage and Parmesan sauce, using plenty of butter for a delicious dinner.


  • 1.2kg roasted pumpkin flesh, cut into chunks
  • 600ml vegetable stock
  • Flour as needed
  • Rice flour as needed


  1. Whiz the pumpkin until smooth or mash until smooth. Place into a saucepan with the stock, then bring to the boil.

  2. Once boiling, add flour and stir until you start to get a thick, creamy consistency. Continue adding flour until you the mixture starts to come away from the sides of the pan, much like if you were making polenta.

  3. Remove the pan from the heat and allow to cool. Turn the mixture out onto a rice floured surface and roll into thin sausages of around 1.5cm thick. Cut each sausage into 4cm chunks, then fashion into oval shapes and press with a fork. Use as much rice flour as needed to stop the gnocchi from sticking.

  4. To cook, put the gnocchi into a pan of boiling water. When it floats, it's ready.

Although this recipe is a little complicated, once you've done it a few times you'll get the hang of things and will be a gnocchi expert! This recipe makes 4-6 portions.

Author: Laura Young

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Published: December 6, 2011
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Published by Starsol