Pumpkin Gnocchi


“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


Cooks InPrep time: 25 minutes | Cooking time: 30 minutes



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


  • To make the gnocchi pre-heat the oven to 175°C. Peel 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.
  • 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 it's too dry – this is how you want it to be.
  • Soak the ground flax seed in the 5 tbsp water and leave for 15 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve straight away and enjoy!
  • Tip: If you want to make the dough the night before, put into a bowl with a cling film over the top and leave out on your kitchen work top ready for you to roll the next day.
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