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Baked Pumpkin Gnocchi


These are not like boiled gnocchi at all, but are creamy balls of pumpkin baked in a tomato sauce.

Prep time: 30 mins | Total time: 50 mins | Servings: 10


1kg (2 lb) pumpkin or butternut squash
2 onions
3 cloves garlic
1 kg (2 lb) tomatoes, skinned
basil, a few leaves
olive oil
150g (1 1/4 cup) white flour (you may need more or less depending on how wet your pumpkin is)
100g (3 oz) parmesan cheese


  • Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
  • In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
  • Peel and chop the onions and garlic.
  • When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
  • In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
  • Cook on a low flame for 10 minutes.
  • Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
  • Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
  • When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow to cool a little.
  • Pour the tomato sauce into a large shallow ovenproof dish.
  • With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with parmesan.
  • Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.



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