Soft, pillowy pumpkin gnocchi with crisp golden edges, fragrant sage, bright lemon, greens and a savoury walnut-herb crumble. It isn't a quick meal for when you are in a hurry but it is a nourishing treat when you are craving a comfort meal. The key is using a dry, well-roasted pumpkin purée and handling the dough lightly, so the gnocchi stay tender rather than becoming dense.
Pumpkin gives the gnocchi its warm colour, naturally sweet flavour and fibre, while also contributing carotenoids that the body can convert to vitamin A. We are huge fans of pumpkin at Rē - it have a natural sweetness and creamy texture that can enhance dishes.
In this recipe, conventional flour and dairy-rich sauces are replaced with cassava, potato starch, olive oil, herbs, lemon and walnuts. The walnuts provide satisfying texture and richness, while lemon, spinach and sage ensure the finished dish remains savoury, fresh and balanced rather than heavy.
It can be eaten alone or with an added protein such as: lemon-rosemary chicken, grilled salmon or crispy chickpeas.
Serves: 4
Prep time: 40 minutes
Cook time: 45 minutes
Dietary: Gluten-free, dairy-free, refined-sugar-free, soy-free, corn-free and seed-oil-free
Note: Contains egg, nuts and sesame only if you choose the optional tahini finish.
Ingredients
For the roasted pumpkin purée
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900 g pumpkin or butternut squash, peeled, deseeded and cut into 3 cm cubes
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1 tbsp extra-virgin olive oil
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½ tsp sea salt
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Freshly ground black pepper
For the gnocchi
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350 g cooled, dry roasted pumpkin purée
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1 large organic egg, lightly beaten
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100 g cassava flour, plus extra for shaping
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75 g potato starch, plus extra for dusting
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½ tsp fine sea salt
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¼ tsp ground nutmeg, optional
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Finely grated zest of ½ lemon
For the walnut-herb crumble
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80 g walnuts
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1 tbsp pumpkin seeds, optional
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1 tbsp finely chopped flat-leaf parsley
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1 tsp finely chopped rosemary
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Finely grated zest of ½ lemon
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¼ tsp sea salt
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Freshly ground black pepper
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1 tsp extra-virgin olive oil
For the sage, spinach and lemon finish
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2 tbsp extra-virgin olive oil or ghee
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12–16 fresh sage leaves
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2 garlic cloves, finely sliced
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150–200 g baby spinach or finely shredded cavolo nero
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1 lemon
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Sea salt and freshly ground black pepper
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Optional: 2–3 tbsp warm vegetable or chicken stock, to create a light pan sauce
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Optional: 1 tbsp tahini whisked with 1 tbsp warm water and lemon juice, for a little extra creaminess without dairy
Method
1. Roast and dry the pumpkin
Heat the oven to 200°C fan / 220°C conventional.
Toss the pumpkin with olive oil, salt and black pepper. Spread it in a single layer on a lined baking tray and roast for 30–40 minutes, turning once, until tender and caramelised at the edges.
For the best gnocchi texture, the pumpkin must be as dry as possible. Once roasted, return it to the switched-off oven for 5–10 minutes with the door slightly ajar to allow excess steam to escape.
Blend or mash until completely smooth. Measure out 350 g purée, then spread it onto a plate or shallow tray and allow it to cool fully. If it looks wet, press it gently through a clean tea towel or fine sieve before using.
2. Make the walnut-herb crumble
Lower the oven to 170°C fan / 190°C conventional.
Toast the walnuts and pumpkin seeds, if using, on a small tray for 7–9 minutes, until fragrant. Allow to cool slightly, then pulse in a food processor or finely chop by hand. You want a coarse, irregular crumble rather than a powder.
Mix with parsley, rosemary, lemon zest, salt, black pepper and olive oil. Set aside.
3. Mix the gnocchi dough
Place the cooled pumpkin purée in a large bowl. Add the beaten egg, cassava flour, potato starch, sea salt, nutmeg and lemon zest. Mix gently with a fork or spatula until the ingredients come together.
The dough should be soft and slightly tacky, but shapeable with lightly floured hands. If it is very sticky, add cassava flour one tablespoon at a time. Avoid adding too much flour: gluten-free gnocchi can quickly turn heavy and dry.
4. Shape the gnocchi
Dust the work surface with potato starch. Divide the dough into four portions. With lightly dusted hands, gently roll each into a rope around 2 cm thick.
Cut into 2 cm pieces. You can leave them as simple pillows, or lightly press each over the back of a fork to create ridges. Place the shaped gnocchi on a tray dusted with potato starch, ensuring they do not touch.
5. Cook the gnocchi
Bring a wide pan of well-salted water to a gentle simmer—not a fierce boil, which can break delicate gluten-free gnocchi.
Cook the gnocchi in batches, adding only enough to cover the surface without crowding. Once they float, cook for a further 45–60 seconds, then remove carefully with a slotted spoon onto a clean tray lightly brushed with olive oil.
Do not pile hot gnocchi in a deep bowl, as they can stick together. At this stage they should be soft and cooked through, ready to crisp in the pan.
Because this dough contains egg, cook it thoroughly and avoid tasting the raw mixture. The FDA advises thorough cooking for foods containing eggs and recommends avoiding raw batter made with unpasteurised shell eggs.
6. Crisp with sage, greens and lemon
Heat the olive oil or ghee in a large frying pan over medium heat. Add the sage leaves and cook for 20–30 seconds until crisp, then lift out onto a plate.
Increase the heat slightly and add the cooked gnocchi in a single layer. Pan-fry undisturbed for 2–3 minutes, then turn carefully and cook for another 2–3 minutes, until lightly golden and crisp-edged.
Add the garlic and cook for 30 seconds. Add the spinach or cavolo nero with a pinch of salt and splash of stock, if using. Toss just until the leaves wilt and the pan is glossy.
Remove from the heat and add the zest of the remaining lemon plus 1–2 tbsp lemon juice. Taste and season with black pepper, sea salt and more lemon as needed.
7. Serve
Divide the gnocchi, greens and any light pan juices between warm bowls. Scatter generously with the walnut-herb crumble, then finish with crisp sage leaves and a small drizzle of olive oil.
If using the optional tahini finish, spoon over just a little at the end—enough to add a subtle creamy contrast without turning the dish into a heavy sauce.
Kitchen notes
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Choose flavour over convenience. Fresh roasted pumpkin or butternut squash provides a more complex, caramelised flavour than most canned purées. Canned purée can work, but it needs to be well drained and may require slightly more cassava flour.
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Dry purée is non-negotiable. Watery pumpkin will require excess flour, creating gummy or dense gnocchi. Roast rather than boil or steam the squash, and allow it to steam dry after cooking.
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Test one first. Poach a single gnocchi before shaping the entire batch. If it breaks apart, incorporate 1–2 tbsp additional cassava flour. If it holds but is overly firm, the dough has too much flour; work in 1 tbsp pumpkin purée or a little beaten egg.
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Make ahead: shape the gnocchi up to several hours before cooking and refrigerate them in a single layer on a well-dusted tray. Alternatively, freeze them in a single layer until firm, transfer to a sealed container, then cook from frozen, adding 1–2 minutes.
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Retreat-service method: poach the gnocchi shortly before service, coat lightly in olive oil, then hold in a single layer. Crisp rapidly in batches with sage just before plating. Make the crumble in advance and add it only at the last moment.
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Protein additions: serve with shredded lemon-rosemary chicken, sautéed wild mushrooms, grilled salmon or crispy chickpeas, depending on whether the meal needs to be more substantial.