Pumpkin gnocchi and sage butter



I’ve been eager about Halloween recipes this weekend – that is prone to be the final one I submit this 12 months. I am keen on gnocchi however I do discover it very filling. It’s a dish for a day the place you want one thing satisfying and attractive. The day has been nothing however gray sky and drizzle so it is vitally apt to make a starchy dish and pumpkin is a seasonal various to potato. Get pleasure from!


  • 1 Medium pumpkin – mine gave 600g flesh
  • Spray oil
  • 300g maize or cornflour
  • 1 Egg
  • Seasoning
  • 25g butter
  • 10-12 sage leaves
  • 30g Grated parmesan


  • Slice the pumpkin and spray with oil and roast within the oven until mushy.
  • Depart the slices until cooled.
  • Take away the pores and skin from the flesh, season.
  • Add to a blender with the egg and sufficient flour to bind the combination.
  • The combination is barely mushy however may be weighed into 10g parts and rolled, then flattened with a fork.
  • Warmth a big pan with boiling water add seasoning and drop within the gnocchi – don’t add to many directly – they are going to float (Halloween reference to IT right here) when prepared.
  • You may need to vary the water if it turns into too starchy.
  • Dry nicely on kitchen paper.
  • Chop the sage, soften the butter in a pan and add the gnocchi.
  • Serve and sprinkle with parmesan cheese.
  • Serves 6.


I’m a state registered dietitian and advisor to The IBS Community, the UK charity for folks with irritable bowel syndrome. My specialty is dietary remedy of intestine problems similar to irritable bowel syndrome, crohns illness, ulcerative colitis, coeliac illness, lactose & fructose malabsorption and complicated meals intolerances. I even have expertise in dietetic remedy of people that have bariatric surgical procedure and weight administration.

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