Pumpkin Gnocchi

Pumpkin Gnocchi

Yes, another bloody pumpkin recipe. But this gnocchi is a delightful treat to the tastebuds. The roasted pumpkin gives it an awesome taste, and you can make so many more meals from the left over. 


Pumpkin Gnocchi


  • 1 large Pumpkin

  • 1/2 cup Flour + extra

  • A pinch Salt

  • 1 tsp Rosemary

  • 30g Butter


  1. Preheat your oven to 200°C.

  2. Cut up the pumpkin into large chunks and place on a baking tray.

  3. Drizzle with a generous amount of olive oil and sprinkle with salt and rosemary and bake for 45-50 minutes.

  4. Once cooked, take 300g and add to a large bowl. Save the rest for another meal.

  5. Mash the pumpkin till it's very smooth, then add the sift flour and a pinch of salt.

  6. Mix it all together using a spoon. The consistency should be a soft dough, add a little more flour if needed. Take it out the bowl and cut into 3 portions.

  7. Lightly flour a clean surface and roll the dough into a long sausage shape.

  8. Cut 3cm pieces and roll once with a fork to make a dent in the middle of the gnocchi.

  9. Repeat with the rest of the dough.


  1. Boil some salted water in a large pot and place 1/3 of the gnocchi and cook till it rises to the top.

  2. Using a slotted spoon, take out the gnocchi and place in a bowl.

  3. Melt the butter and pour over the gnocchi, sprinkle with some parmesan cheese and serve.

Store in the fridge for up to 1 week. You can also store the dough wrapped in cling wrap in the fridge for 1 week.