GOOD Recipe: Pumpkin Gnocchi

October 30, 2014 at 5:22 pm Leave a comment

It’s that time of year again when there is an abundance of pumpkins and rather than wasting the delicious flesh when you have carved a scary face into it, make yourself a hearty, warming dinner!

Pumpkins are packed full of vitamin A which helps to promote healthy vision. The seeds are also packed full of nutrients including zinc and dietary fibre, so don’t waste these. Have a go at sprinkling the seeds on a baking tray in an even layer and adding some ground spices like fennel, corriander or cumin. Drizzle with GOOD OIL and bake at 180º for around 10 minutes. These make a delicious snack and you won’t be wasting a thing!


Pumpkin Gnocchi with Sage-Infused GOOD OIL

Serves: 4   Prep: 25 mins     Cook: 25 mins

Calories: 619        Protein:15g       Carbs: 75g       Fat: 30g         Saturates: 4g          Fibre:8g         Sugar: 6g          Salt: 0.6g


1kg pumpkin, peeled and seeds removed

700g potatoes, peeled and quartered

3 eggs

200g plain flour, plus extra for dusting

whole nutmeg

100ml GOOD OIL, plus 1 tbsp

8 small sage leaves

salt and pepper


1.Preheat your oven to Gas 7 (220C/425F). Place the potatoes into a pan of boiling salted water and cook for around 15 minutes until tender

2.Meanwhile, cut the pumpkin in cubes and place on a baking tray. Drizzle over a tablespoon of the GOOD OIL, season with salt and pepper and roast for around 10 minutes until they are soft

3.Drain the cooked potatoes and return to the pan. Add the cooked pumpkin to the same pan and mash until the mixture is completely lump-free

4.Grate in about half of the whole nutmeg and add extra salt and pepper if needed

5.Beat in the eggs one at a time and then slowly incorporate the flour. Mix until the mixture  has just come together as you don’t want to overwork the dough. The mixture should be stiff, smooth and soft at this point so add extra egg/flour if required

6.Dust the work surface with flour and tip the dough out onto it. Take a handful of the mixture and roll out into a long sausage that is about 1 inch in width. Using a sharp knife, cut the sausage into short lengths. Repeat this with the rest of the dough

7.To cook the gnocchi, bring a large pan of salted water to a simmer and drop in the gnocchi. When they float to the surface remove from the heat and drain

8.Add the GOOD OIL to a large frying pan and heat gently for a minute. Add the sage leaves and cook until they begin to sizzle and go crisp. Tip in the drained gnocchi and shake the pan lightly to make sure the gnocchi is incorporated with the oil.

9.Serve straight away in warmed bowls


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