Pumpkin And Ricotta Gnocchi With Pesto And Hazelnuts

Pick up a pumpkin and cook up this fab pasta!
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Pumpkin And Ricotta Gnocchi With Pesto And Hazelnuts

Pumpkin And Ricotta Gnocchi With Pesto And Hazelnuts

0 from 0 votes


as an entrée






  • 500g 500g Kent or butternut pumpkin, seeded, peeled, cut into 2cm chunks

  • ¾ cup ¾ fresh ricotta, drained well

  • cup finely grated parmesan (about 20g), plus extra to serve

  • 1 1 free-range egg

  • A few grates of nutmeg or a pinch of ground nutmeg

  • Sea salt and freshly ground pepper, to season

  • ¾ cup ¾ plain flour, plus extra to dust

  • 1 Tbsp 1 extra virgin olive oil

  • cup HFM homemade basil pesto, roughly chopped roast hazelnuts, and basil leaves, to serve


  • Bake for 35 minutes or until golden and very tender. Transfer to a bowl and mash until very smooth. Set aside to cool to room temperature. Measure out ¾ cup of mashed pumpkin and reserve any remaining for another use.
  • Stir in ricotta, parmesan, egg and nutmeg. Season. Stir in flour in two batches, mixing until a firm, yet slightly sticky, dough forms.
  • Divide dough into 4 portions. Roll each portion on a lightly floured surface to create a 2cm-thick sausage shape, then cut into 2cm pieces using a lightly floured knife.
  • Gently press each with the back of a fork to slightly flatten and indent, and place onto remaining baking tray.
  • Meanwhile, bring a large saucepan of salted water to the boil.
  • Add half the gnocchi to the boiling water and cook for about 3 minutes or until gnocchi pieces float to the surface. Using a slotted spoon, transfer to a large bowl, shaking off water. Add olive oil and toss to coat. Repeat with remaining gnocchi.
  • Serve immediately drizzled with pesto, and scattered with hazelnuts, basil leaves, extra parmesan and black pepper.

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Market tips...

Dream dough

At the end of step 2, the dough should be slightly sticky, yet firm enough to be able to be rolled into a log on the lightly floured surface. However, if you’re finding it too sticky to work with, add a little extra flour, 1 Tbsp at a time, until the desired consistency is reached. Keep in mind that too much flour will result in a heavier,
chewier gnocchi, so go lightly.

Gourd for you!

By adding pumpkin to your meal, you’ll score yourself a good source of vitamins C and A, magnesium, potassium and fibre. It’s also relatively low in kilojoules so you’re getting great nutritional bang for your buck, whilst taste buds shout – yipeee!

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