Pumpkin Gnocchi Bake

    2 hours 50 minutes

    A friend grew a backyard full of Jap Pumpkins. She gave me 1.4kg pumpkin. Wow! Gnocchi can be made and refrigerated (2-3 days) or frozen (up to 3 months) until needed. Try it with other sauces. Let me know what you come up with. Happy Cooking!


    South Australia, Australia
    1 person made this

    Serves: 6 

    • Pumpkin Gnocchi
    • 1½ kilo pumpkin, peeled & cut into 2cm pieces - baked in oven (180 C) for 30 minutes, until soft
    • 1 cup plain flour
    • Pumpkin Gnocchi Bake
    • 1 quantity prepared pumpkin gnocchi
    • 50g butter
    • 50g flour
    • 1 cup tasty cheese
    • 500ml milk
    • 500ml chicken or vegetable stock
    • 1 tsp minced garlic
    • 2 large tomatoes thinly sliced
    • 1/2 cup csabai (Hungarian salami)
    • 1/2 cup classic tomato spread
    • 1/2 cup herb & garlic breadcrumbs

    Preparation:1hour  ›  Cook:1hour50min  ›  Ready in:2hours50min 

    1. Pumpkin Gnocchi Method: Mash cooked pumpkin add plain flour to form a dough. Turn mixture onto a lightly floured surface. Divide into handful sized portions and roll into 2cm thick logs. Using a floured knife cut log into 2cm pieces, roll each piece into a ball. Using your thumb gently push and roll balls along the back of a floured fork. Place on floured tray.
    2. Bring a large saucepan of water to a rapid boil, season with salt. Boil gnocchi in batches for 2-3 minutes or until they float.
    3. Using a large slotted spoon drain gnocchi as they cook.
    4. Pumpkin Gnocchi Bake: Preheat oven to 160 C. Place pumpkin gnocchi into a lightly greased baking dish.
    5. Place milk & stock in a microwave safe jug, heat on high 2 minutes or until mixture is hot but not boiling.
    6. In a large saucepan over low heat melt the butter, stir in flour until well combined. Add hot milk & stock mix to pot. Using a hand whisk, mix until smooth and thickening. Add 1/2 the cheese, the csabai & the garlic. Pour mixture over pumpkin gnocchi.
    7. Layer sliced tomatoes over the top, drizzle with tomato spread. Top with a sprinkling of breadcrumbs followed by the rest of the cheese. Bake for 30 -40 minutes. Until topping is golden and crispy. Remove from oven and allow to cool for 10 - 15 minutes. Best served just warm.

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    Waste of time, effort, money and food 125g flour with 1.5kg pumpkin?? by the time I'd used a whole bag of flour and it still wasn't a dough i gave up and threw it away  -  13 Oct 2012  (Review from Allrecipes UK & Ireland)