Pumpkin Sauce on Homemade Gnocchi

Pumpkin Sauce on Homemade Gnocchi


6 people made this

This is a great vegetarian option. Gnocchi is made with potatoes and lightly seasoned with nutmeg. The pumpkin sauce uses baked pumpkin pureed with cream, nutmeg, butter and parmesan.


Serves: 4 

  • Pumpkin Sauce
  • 500g pumpkin, seeded
  • 60g butter
  • 4 tablespoons thickened cream
  • 1/2 teaspoon salt
  • 1 pinch nutmeg, to taste
  • 60g freshly grated Parmesan cheese
  • freshly ground black pepper, to taste
  • Gnocchi
  • 400g floury potatoes
  • 1 small egg
  • 1/2 teaspoon salt
  • freshly ground white pepper, to taste
  • 1 pinch nutmeg, to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • 140g plain flour

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Pumpkin Sauce: Preheat oven to 180 degrees C.
  2. Wrap pumpkin in foil and bake for about 1 hour.
  3. Remove pumpkin skin and puree with butter, cream and nutmeg. When gnocchi is ready, heat sauce in a small saucepan and stir in Parmesan. Season with salt and pepper
  4. Gnocchi: Boil whole potatoes in salted water until tender; about 25-35 minutes. Do not overcook. Test how cooked they are with a fork.
  5. Peel as quickly as possible while potatoes are still hot. Press through a potato ricer and spread onto a baking tray. Allow to cool.
  6. Work potatoes, egg, salt, pepper, nutmeg, Parmesan and flour into a dough.
  7. Shape into two rolls of about 1cm diameter. Cut into 3cm pieces. Gently press the gnocchi with the prongs of a fork.
  8. Bring a large saucepan of salted water to the boil then reduce heat so the water is only simmering. Cook gnocchi until they float to surface. Remove with a slotted spoon and drain well.
  9. Serve immediately with pumpkin sauce.

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