Cheesy pumpkin gnocchi


It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky.


  • 500g/1lb 2oz red Desiree potatoes
  • 500g/1lb 2oz unpeeled pumpkin or squash, to end up with 250g/9oz purée
  • 150-250g/5½-9oz plain flour
  • salt and pepper
  • 50g/1¾oz parmesan (or alternative vegetarian hard cheese), plus extra to serve
  • 1 free-range egg

To serve