Pumpkin Gnocchi
During Autumn and Winter, don’t let your pumpkin flesh go to waste, especially if you've been pumpkin carving! Here is a tasty gluten-free recipe to use it up.Â
Photography and recipe: Julie Thompson, Information Manager at Guts UK.
Makes:Â 33 pieces – serves 3 as a main course or 6 as a starter.
Nutritional breakdown per portion (as a main course, excluding serving ingredients):
- Kcal: 190
- Protein:Â 3.5g
- Fat:Â 7.4g
- Carbohydrates:Â 33g
- Fibre:Â 2.5g
Suitable for:Â a gluten-free diet. This recipe contains lactose.
Ingredients:
- 500g pumpkinÂ
- 100g gluten free flour
- 1 heaped teaspoon smoked Spanish paprika (check that it’s gluten-free)
- A spray of olive oil to roast the pumpkin
- 40g Ricotta
- 20g parmesan cheese
- 1 teaspoon xanthan gum
- 1 medium egg yolk
- A sprinkle of salt
 How to make:
- Chop the pumpkin into segments and peel off the skin. Then chop into small pieces. Spray with oil and sprinkle with salt.Â
- Roast for 40 minutes in a moderately hot oven, gas mark 5 or 190°C until the pumpkin is soft. Â
- Mash the pumpkin or put through a potato ricer, then put through a sieve to get a smooth consistency.Â
- Add paprika, ricotta, parmesan cheese, xanthan gum and egg yolk to the pumpkin puree and mix well. Then add the flour slowly and mix until the dough starts to come together. (This might take more or less flour depending on the type of flour used.)Â
- Turn the mix onto a floured surface. Roll the mix into a thin sausage shape and cut 2cm pieces. Press the pieces with a fork to get the traditions gnocchi shape. Boil in water for 10 minutes until they float in the water.Â
- Drain off the water and add the desired topping, fry sage in olive oil and sprinkle on additional parmesan cheese or cook in the desired sauce. Â
