RBOI

Roast Pumpkin & Sweet Potato Gnocchi 🎃

Cosy, warming, winter ting’. Feel free to Save this recipe or send it to someone who loves a fat bowl of homemade gnocchi 🤌

Pumpkins are dirt cheap post Halloween making it a perfect time to make this cosy, comforting winter gnocchi. Proper comfort food.

SAUCE:
Roast in plenty of olive oil:
• Pumpkin
• 1 chili
• Onion
• Garlic (lots)
• Cherry tomatoes
Season with salt + black pepper, then blend with cream until smooth and silky.

GNOCCHI:

• 2 medium potatoes (or 1 big one)
• 1 large egg
• 200g all-purpose flour (plus extra)
• 60g extra flour for kneading/rolling
• 1/2 tbsp kosher salt (or to taste)

How to make it:
1. Cook the sweet potato until soft (microwave 6–8 mins, boil or roast).
2. Peel + mash until super smooth — no lumps.
3. Mix in the egg.
4. Combine flour + salt, then add slowly into the potato. Stir → knead.
5. Knead 1–2 mins until smooth (don’t overwork). Add flour only if sticky — softer dough = fluffier gnocchi.
6. Wrap and rest the dough for 20 mins.
7. Cut into 4 pieces, roll each into long ropes.
8. Slice into 1-inch gnocchi.
9. Dust with flour and freeze or cook straight away.
10. To cook: boil salted water, drop in batches, scoop when they float, then pan-sear for golden edges.

TOPPINGS:
• Fry garlic slices until golden, not bitter.
• Do the same with sage (or Thai basil like me).
Cosy, warming, bangin’

Roast pumpkin & sweet potato gnocchi - 🎃

Pumpkins are super cheap now post Halloween so this a knee slapper for those cold winter days. Mega comforting and rather nice to make.

For the sauce roast off in loads of olive oil:
Pumpkin
Chili x 1
Onion
Garlic
Cherry tomato’s

Salt to taste with black pepper and blend with cream.

The gnocchi :

2 medium potatoes or one very large one
1 large egg
200 grams all-purpose flour plus more as needed
60 grams all-purpose flour and some more for kneading and rolling
1/2 tablespoon Diamond Crystal kosher salt 1 ( or to taste)

Cook the sweet potato until soft (microwave 6–8 mins, boil, or roast).
• Peel and mash it super smooth — no lumps.
• Mix in the egg.
• Combine flour + salt, then add it to the potato bit by bit, stirring then kneading.
• Knead on the counter for 1–2 mins until smooth ( don’t overwork it). Add flour only if it’s really sticky — softer dough = fluffier gnocchi.
• Wrap the dough and rest it 20 mins.
• Cut into 4 pieces, roll each into a long rope.
• Slice into 1-inch pieces (they’ll puff up when cooked).
• Dust with flour. Freeze them or cook right away.
• To cook: boil salted water, drop in batches, scoop them out once they float, then pan sear with some oil.

Batch fry some garlic ( till golden brown not bitter) same for sage ( or Thai basil in my case)

I dressed mine in some chili oil but that’s optional.

Boom winter magic. Enjoy.

Feel free to save this or share to any gnocchi lovers you may know 🤌