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Cheesy pumpkin gnocchi

1 rating

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky.

Ingredients

  • 500g/1lb 2oz red Desiree potatoes
  • 500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée
  • 150-250/5½-9dz plain flour
  • salt and pepper
  • 50/1¾dz parmesan (or alternative vegetarian hard cheese), plus extra to serve
  • 1 free-range egg

To serve