Pumpkin/Squash Gnocchi

Recipe by Lalaloula
READY IN: 49mins


  • 500
    g pumpkin (I used hokkaido squash) or 500 g squash (I used hokkaido squash)
  • 1
  • 1
    tablespoon oil
  • 400 -500
    g flour (depending on how wet your pumpkin puree is)
  • salt, pepper


  • Wash, peel (if necessary) and chop the pumpkin/squash. Cook covered in water for 20-25 minutes or until tender. Drain well.
  • Place pumpkin/squash in a bowl and mash. Add egg, oil and herbs. Mix well. Little by little sift in the flour and fold in carefully. Using your hands work into a smooth, but not sticky dough (this might require extra flour).
  • Turn out onto a floured surface and form into rolls of about 1 cm thickness. Cut into pieces and flatten with a fork to create a decorative pattern.
  • Cook gnocchi in a big pot (it shouldnt be crowed or theyll stick together) in boiling salt water for about 3-4 minutes and serve with a sauce of your choice (I used a herby cheese sauce, but tomato or pesto would ge great as well.).
  • If you dont want to use a very large pot, you can also cook the gnocchi in portions, keeping the already cooked ones warm in the oven.