21 December 2012,22:50 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to moderate 180°C. Cut pumpkin into large wedges, place in a baking dish and cook for 1 hour or until tender.
  • Cool and peel. Process in a food processor until smooth. Remove to a large mixing bowl. Stir in plain flour, parmesan cheese and egg.
  • Cover with plastic wrap and refrigerate 1-2 hours. Fit a large piping bag with a star nozzle and fill with mixture.
  • Hold the piping bag over the boiling water; squeeze the mixture out and cut into lengths using scissors, letting gnocchi fall straight into the water.
  • Cook in 4 batches in boiling water for about 5 minutes or until they float. Remove with a slotted spoon to warmed serving dishes.
  • Serve immediately, with foaming butter, sprinkled with freshly ground nutmeg.Garnish with sprigs of fresh oregano, if desired.


  • 1.5 kg butternut pumpkin 
  • 400 grams plain flour 
  • 20 grams freshly grated parmesan cheese
  • 1 egg
  • ¼ teaspoon saffron threads or powder, optional
  • ½ teaspoon nutmeg
  • Salt and pepper, to taste

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