Pumpkin Gnocchi

With Autumn around the corner, it’s time to dig out the pumpkin recipes. This pumpkin gnocci will make a healthy and tasty dinner, with a little bit of Cinderella magic.

Pumpkin Gnocci recipe

Number of servings: 4



  • 600g fresh raw pumpkin

  • 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

  • 40g 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.

To celebrate the impending home entertainment release of Cinderella, Disney teamed up with Honestly Healthy chef Natasha Corrett for a day of baking fit for a princess. Guests and their little helpers gathered at Cactus Kitchens in South London (home of the Saturday Kitchen live set) for a baking masterclass where they learnt to make a Cinderella inspired feast of pumpkin gnocchi and courgette and blueberry muffins with a pale blue cashew icing.

2015’s stunning live-action Cinderella will be available for fans to own on Disney Blu-Ray TM & DVD from 24TH August. Inspired by the timeless images of Disney’s 1950s masterpiece, Sir Kenneth Branagh (Jack Ryan: Shadow Recruit, Thor) updated this beloved fairy-tale for a whole new generation, which delighted cinema audiences on its theatrical release earlier this year.

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6 thoughts on “Pumpkin Gnocchi”

  1. This sounds lovely although I am hoping for an Indian Summer and so hope I will not feel like trying it for some time yet. Will bookmark it so it will be at hand for half term and Halloween week.


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