Roasted pumpkin gnocchi recipe
Created by The Tesco Recipes team
Make your very own gnocchi using roasted butternut squash, then shape them into cute mini pumpkins! Kids will love this as a 'spooky' Halloween dinnertime twist. We've served ours in rosemary butter, but you could use whatever sauce you fancy.
See method- Serves 4
- Takes 1 hr 45 mins
- 563 calories / serving
Ingredients
- 1 medium butternut squash (roughly 600g prepared weight), peeled, deseeded and cut into 1cm chunks
- 1 tbsp olive oil
- 300g Tesco Finest 00 flour, plus extra for dusting
- 1 egg, lightly beaten
- 80g Parmesan or vegetarian hard cheese, finely grated
- 1 sprig rosemary, leaves picked
For the rosemary butter
- 50g unsalted butter, cubed
- 2 large cloves garlic, finely grated
- 3 sprigs rosemary, leaves picked and finely chopped
- ½ lemon, juiced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2365kJ 563.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 67.0gProtein 20.8gFibre 2.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Toss the squash in the olive oil until evenly coated, then spread into an even layer on a baking tray and roast for 30-35 mins, tossing occasionally, until very soft.
- Tip the squash into a large bowl and blend with a stick blender until smooth. Add the flour, egg and Parmesan, then mix with a wooden spoon until you have a uniform, soft dough – take care not to overmix it. Put a dessertspoonful of dough into your floured hands and roll into 28 x 25g balls, placing on a lightly dusted surface. Using a length of string, push down on each ball in 4 separate motions to create a pumpkin ridge effect. Push a single rosemary leaf into the top of each pumpkin.
- Bring a large pan of water to the boil, carefully add the pumpkin gnocchi and boil for 2-3 mins until they rise to the top. Remove with a slotted spoon to a plate and allow to steam-dry while you make the rosemary butter.
- Melt the butter in a large pan set over a medium heat. Add the garlic and rosemary, then fry for 1 min until fragrant. Add the pumpkin gnocchi to the pan and use a spoon to coat each with the butter, allowing them to crisp up on the bottom. Squeeze over half a lemon and stir to combine.
- Divide between 4 plates and add a grating of Parmesan and a grind of black pepper before serving.
- See more Halloween recipes
