Recipe - Roasted Pumpkin and Ricotta Gnocchi

Roasted Pumpkin and Ricotta Gnocchi by Foodland Recipe Kitchen

Preparation Time: 60 Minutes
Cooking Time: 10 Minutes
Serves: 6


  • 2 cups cold roasted pumpkin
  • 180g soft ricotta
  • 100g finely grated parmesan
  • 3 egg yolks
  • 1 ½ 2 cups flour plus extra for work surface
  • Salt and black pepper, to taste
  • extra salt for cooking water
  • Blue cheese brown butter sauce:
  • 8 tbsp butter
  • ½ cup crumbled blue cheese, plus some extra for garnish
  • Fresh thyme
  • Cracked black pepper


  • Large Pot


1. In a large bowl, mix mashed pumpkin and ricotta together.

2. Add egg yolks, parmesan, salt and pepper, gently mix together and add 1 cup flour and combine with a fork.

3. Heavily flour the bench and turn gnocchi mixture out, work the dough to come together.

4. Add extra flour to the dough and work through the dough.

5. Shape the dough into a log, cut into required size. Place onto a floured tray with space between so not touching. Pop into the freezer for 15 minutes. This makes handling a little easier and helps hold the shape when cooking.

6. Bring a large pot of salted water to the boil, add the gnocchi directly from the freezer to the water and cook till they float to the surface. Using a slotted spoon, lift out and drain.

7. Place into serving bowls and drizzle with the brown butter, some extra crumbled cheese and sage leaves. Eat immediately.

Melt butter in a pan, continue to cook till golden. Remove from heat, add the cheese and mix. Sauce is ready to use.