Baked Organic Pumpkin Gnocchi

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Baked Organic Pumpkin Gnocchi

by Daniele Sarno

Indulge yourself in this delicious yet healthy organic pumpkin gnocchi without any guilt!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 50 mins Cook : 20 mins Ready in : 70 mins Serves : 4


  • ½ kg Organic pumpkin or butternut squash
  • 1 no. Onion
  • 1 clove Garlic
  • ½ no. Tomatoes, skinned
  • A few leaves of Basil
  • Cold pressed extra virgin olive oil
  • 80g Unbleached white flour (you may need more or less depending on how wet your pumpkin is)
  • 50g Grated Italian Parmesan cheese
  • Toasted organic pumpkin seeds



  1. Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  2. In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  3. Peel and chop the onions and garlic.
  4. When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  5. In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  6. Cook on a low flame for 10 minutes.
  7. Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  9. When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow cooling a little.
  10. Pour the tomato sauce into a large shallow ovenproof dish.
  11. With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with Parmesan.
  12. Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.
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