Pumpkin Gnocchi

Recipe by: Jacqui Gowan

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  1. Combine pumpkin and potato in half a saucepan of water and bring to the boil. Cook pumpkin and potato until tender, drain and mash.
  2. In a bowl, combine pumpkin and potato with yolk, parmesan, flour and seasoning and bring together to form a dough. Knead the dough on a floured surface, roll into a long sausage shape and slice into 2cm portions.
  3. Bring a saucepan of salted water to the boil and cook gnocchi for 1 minute. Drain.
  4. Heat a buttered pan over high heat and panfry the gnocchi for 1-2 minutes.
  5. Melt the butter in pan over medium heat and add the sage. Allow butter to cook to a light nut brown colour before adding lemon juice to the pan to stop the cooking.
  6. Serve gnocchi in a bowl, pour sage butter over and top with extra grated parmesan.
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