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Pumpkin Gnocchi

Serves: 3-4 | Prep time: 25 minutes | Cooking time: 30 minutes | Cooking Skills: Tricky

"This recipe is like comfort in a bowl! I adore pumpkin and think that it is actually quite an underused ingredient - it's not just for Halloween. Pumpkin is seriously good for us and is packed with antioxidants and vital vitamin A, it is also a fantastic source of fibre."  Tash x



600g fresh raw pumpkin or butternut squash
225g rice flour (and a little more for rolling)
2 tbsp ground flax seed
5 tbsp water
½ tsp chilli powder
1/8 grated nutmeg
Pinch salt
20g fresh sage


    4 tbsp coconut oil
    2 cloves of garlic, crushed
    180g baby tomatoes
    15g fresh sage
    1/8 cup of water


      1. To make the gnocchi pre-heat the oven to 175°C. Peal the pumpkin and take out the seeds and chop into half moons. Put onto a baking tray and drizzle with 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft. It’s really important not over cook it as the pumpkin will become watery.
      2. Leave to cool. If you can leave it for 2-3 hours it will help with the consistency when you come to make it. Once cool, place in a blender and puree until smooth – do not add any oil or water if you think its too dry – this is how you want it to be.
      3. Soak the ground flax seed in the 5 tbsp water and leave for 15 minutes.
      4. Next, add the flax seed paste, chilli, nutmeg, salt, chopped fresh sage and rice flour to the pumpkin puree and mix together. It will form a dough like texture.
      5. Sprinkle a little rice flour onto a surface and take a small amount of the dough (approximately ¼ a cup) at a time and roll out into a long sausage about ½ an inch in diameter. Then cut into 1 inch chunks.
      6. In a frying pan make the sauce. Put the coconut oil and crushed garlic on a medium heat – once the coconut oil starts to melt and slightly froth add the chopped fresh sage and tomatoes. Then add your water and leave to absorb all the flavours and reduce.
      7. Bring a pan of water to a rolling boil. Drop the gnocchi into it and make sure they don’t stick together by swirling the water with a spoon. Leave for 2 minutes.
      8. Once the gnocchi is ready strain out and immediately tip into the frying pan with the sauce. Leave to cook for about 30 seconds stirring gently to get the flavours of the sauce over the gnocchi.
      9. Serve straight away and enjoy!
      10. Tip: If you want to make the dough the night before put into a bowl with a cling film over the top
      11. and leave out on your kitchen work top ready for you to roll the next day.

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      i made this with a mix of rice flour and almond flour and it worked great, but instead of boiling it i just added it straight to the pan

      May 19, 2016


      I made this yesterday, it was delicious. The recipe makes much more dough than I needed. The first batch I cooked, I followed the recipe exactly. The second batch, I grilled rather than boiled the gnocchi and added chilli flakes to the sauce. I preferred this cooking method it helped dry out the relatively wet dough. I’ll definitely make it again and will keep the leftovers in the freezer.

      Oct 30, 2015


      Hey Natasha, do you think I can use buckwheat or coconut flour instead of rice flour?
      Thanks x

      Oct 30, 2015

      Natasha :

      HI Zozo, I am sorry you had trouble. It is actually a very wet dough and has to be because if you add too much flour they will not be soft and fluffy when cooked. To roll them you just need to put flour on the deck and very gently roll so they do not stick to your hands and do it in small batches. The other reason they might be wetter than normal is that the pumpkin or butternut might have been too wet, meaning over cooked and too soft when blending with too much oil or moisture. I can promise you the recipe does work i have recently taught it in 2 cooking classes with great success. If you are to try again just don’t panic that it is too wet it will work you just need to be gentle with the dough.
      Natasha x

      Oct 01, 2015


      What a horrible recipe!! I followed the instructions but the dough was totally wet so I added a lot more flour but it was still very wet and it couldn’t be rolled out because it sticked to my hands, spoon and everything! Eventually I baked a bread of the dough so at least I didn’t have to throw it away… Such a delusion!

      Sep 30, 2015

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