Pumpkin Gnocchi
I have always loved gnocchi. Whenever I went out to a restaurant and they had gnocchi on the menu, my choice was made. I never knew how they made it or what it had in and then I started my research journey a few years back and started exploring. The majority of gnocchi I tasted was made from potato, then the aha moment came when I started tasting gnocchi made from pumpkin, sweet potato and even mushroom. I am by no means an Italian chef, but over the years I figured out you needed a base, flour, salt, sometimes the odd spice and a binder to make some gnocchi. This recipe is based on butternut gnocchi that I made but please feel free to explore with different bases. I love to always roast extra potatoes, pumpkin and even mushroom whenever I cook and then make sure to puree then separate by adding some cream, milk, coconut milk or yoghurt (basically whatever I have been freezing or if I have anything extra that I can use). Once it is a nice puree consistency I either make my gnocchi immediately or I portion it out and freeze it and make my gnocchi on another day. I love to make a lot of gnocchi at a time as I would freeze the rest and use them as I need them as they heat up very quickly for an easy meal.
Ingredients
- 450g base (I used roasted butternut puree)
- 300g flour (I usually use a 50/50 split between all-purpose flour and wholemeal flour.
- 1/4 teaspoon salt
- 1 egg as a binder. If you want a vegan option you could use a vegan egg replacer, 1/4 cup silken tofu blended smooth, 1/4 cup mashed banana, 1/4 cup coconut or soy yoghurt or 3 tablespoons aquafaba.
- 1/8 teaspoon spice or to taste. I used nutmeg with the pumpkin base.
Method
- Make sure you have a pureed base and that it is a thick consistency.
- Combine all your ingredients together. I like to use my dough attachment with my Kenwood and mix everything together.
- Remove a piece of the dough and roll it into a small ball. If the dough is still very sticky, add a little more flour to your mixture and mix well.
- If the dough is no longer very sticky, prepare a cutting board with a little flour and divide your mixture into eight balls.
- Dust it with a little bit of flour and start rolling it into long strands (1-1.5cm in thickness).
- Cut the strands into small pieces (1-1.5cm in length). Once you press down on your knife they look almost cube-shaped. If you want to be fancy and make all sorts of shapes with it you can by using a fork and pressing down on them while rolling. This takes some time therefore I usually just go with the square shapes.
- Bring a pot of water to a boil and place the first batch of gnocchi squares in the pot. I only place enough squares in my pot to almost cover the bottom of the pot, but still, allow for a little bit of space in between that they do not stick to each other.
- After a few minutes, you will notice that the squares are rising to the top. They are now ready to remove from the water. Place in a colander and strain any remaining water. Repeat this process till all the squares are cooked. (You can keep the water, cool it down and use it to water your plants.)
- If you want to enjoy your gnocchi the same day, select enough for how many people you will be serving and place them in a medium to a hot heated pan with some butter or oil until they have a little bit of golden brown edges and then and a sauce of your choice. Turn the heat down a little will your sauce is warm and serve with a dash of grated cheese on the top.
- If you have some gnocchi squares leftover or if you want to freeze the gnocchi for another day, place them on a cutting board or plate and freezer. Once they are frozen I will place them in a large stasher and use them as I need for future gnocchi dishes and repeat the heated pan and sauce step.
About the author, Mariska
Hi, I’m Mariska – podcast host, artist, sustainability advocate and consultant, and storyteller driven by a deep passion for our planet. Sustainability isn’t just a topic I discuss; it’s a way of life I embody through my work, actions, and everyday choices.
My journey began several years ago when I started experimenting with trash as a medium in my artwork. What began as creative curiosity quickly turned into a deep dive into the environmental impact of waste. That curiosity expanded into a broader connection with nature—including a life-changing trek to the summit of Mount Kilimanjaro, where I found both clarity and purpose. It was there that I made the decision to leave the corporate world behind and commit fully to environmental work.
In 2018, I took that message public in the UAE by wearing every piece of trash I generated for 30 days. The result—65 kilograms of waste—sparked national conversations around sustainability and waste reduction. That bold experiment also became the catalyst for my podcast, Mama Earth Talk, where I’ve since connected with global thought leaders to explore sustainability and inspire meaningful action.
Over the years, I’ve collaborated with organizations such as Nespresso, Costa, and Dubai International Airport to implement practical and impactful environmental solutions. From optimizing waste management systems to leading awareness campaigns, I specialize in designing strategies that create real, lasting change.
My artwork—blending environmental advocacy with creative expression—has been collected by public figures including comedian Trevor Noah, environmentalist Adrian Grenier, entrepreneur Gary Vaynerchuk, radio host Kris Fade, Grammy Award-winning DJ Black Coffee, and NBA player Mason Plumlee. Through public speaking, podcasting, and art, I aim to inspire individuals and organizations to rethink their relationship with the environment.
With over a decade of international experience in design and project management across Australia, South Africa, the UK, India, and the UAE, I bring a unique mix of creativity and strategic insight to sustainability challenges. My global perspective allows me to collaborate across cultures, drive innovation, and empower others to make a meaningful impact.
As a lifelong learner and passionate advocate, I focus on practical, holistic solutions to environmental challenges—guided by systems thinking and a deep commitment to action. I hold a BA in Design, a postgraduate degree in Environmental Science, and a Master’s in Sustainable Design.