Pumpkin Gnocchi

45 minutes
Serves 4
Dinner

Instructions

To steam the squash/pumpkin: chop it into small pieces (around 2cm) and place over a pan of boiling water in a steamer for around 20 minutes. If you don't have a steamer, a colander will do, but it may take slightly longer.

Once soft, mash or blitz to a smooth consistency. If there's excess water, or it looks too ‘loose’, try to absorb as much liquid as possible by patting gently with a paper towel or a clean cloth.

Add mash, ricotta, parmesan and egg to a bowl and mix together.

Add flour and fold in gently with a wooden spoon (to incorporate but not overmix) to create a soft dough.

Flour a clean surface and turn out the dough, cutting it into four equal pieces and rolling each into a long sausage shape.

Cut into 2cm pieces with a knife that has been dipped in flour to prevent sticking.

Press a fork gently into the sides of the pieces to create a ridged effect, if you desire a more traditional ‘gnocchi’ look.

Boil the kettle and add the water to a deep saucepan. Then, bring the water back up to the boil, adding a good spoonful of salt.

Add your gnocchi in batches and cook for two minutes or until all the pieces are floating on top of the water.

Remove with a slotted spoon and place on a paper towel to absorb any excess moisture.

Melt the smoked butter in a pan and add the gnocchi in two or three batches, toss gently to coat, before allowing them to fry on each side for a couple of minutes until golden.

Add sage leaves and cook for a minute or so more until the leaves are crisp and the gnocchi is beautifully browned.

Serve with extra parmesan and a good crack of black pepper.

Ingredients

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Available in store

  • 400g steamed pumpkin or butternut squash
  • 120g ricotta
  • 75g parmesan (50g for recipe, 25g to serve)
  • 1 free range egg
  • 200g plain flour
  • 60g smoked garlic butter
  • 1tsp oil
  • Bunch of sage
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