Ok so I have never made Gnocchi before - expect for maybe once as a child but I can barely remember that. I did my research to find out what makes gnocchi 'work' aka light fluffy balls of potato goodness that float when cooked. Yep, that pretty much sums it up haha.

But I never expected my first attempt would turn out this good. The Ricotta does give it a slightly different texture to the traditional potato - the pumpkin also plays a big part in this different texture due to being less starchy. BUT..... this gnocchi is still delicious all the same and well still light fluffy balls of goodness.

One pure sparkling water is my new drink of choice!!

One pure sparkling water is my new drink of choice!!

Do yourself a favour and try it out. I cooked mine in a burnt butter and thyme sauce, but it would go delicious with a creamy mushroom or traditional tomato sauce as well!

Pumpkin and Ricotta Gnocchi with thyme and burnt butter sauce

300g pumpkin

2/3 cup ricotta

1 egg


1 cup flour


salt and pepper


100g butter

3 sprigs thyme

2 garlic

50g bacon (optional)

100g spinach (optional)


Preheat oven to 200C. Peel and cut pumpkin into 1inch pieces. Places on a baking tray and bake in the over for 30-40 mins until soft. Remove from the oven and place in food processor, process until smooth. Then add in the ricotta, egg and garlic and process for 1 min or until smooth. Pour the puree into a bowl and add in flour, Parmesan and salt and pepper to taste. Tip the mixture out on the a floured bench and knead to form a soft dough. Wrap in glad wrap and place in the fridge for 30mins.

Place the chilled dough on a floured surface and divide into four parts. Then roll each section into a thin log โ€“ about 1.5cm in diameter. Use a sharp knife to cut the log into 1cm pieces. Use a floured fork to gently press them.

Meanwhile boil a large pot of hot water. Once water has come to a boil, cook the gnocchi in batches with no more than 12 pieces at once. The gnocchi is cooked when it floats to the surface โ€“ this should only take a few minutes.

To make the sauce - melt the butter in a large sauces pan. All the butter to boil then add in the thyme, garlic and bacon. Cook until the butter begins to turn slightly brown in colour. Then add in the gnocchi and coat. Finally add in the spinach, take the pan off the heat and allow the spinach to wilt.

Serve with a simple salad and top with plenty of parmesan!!!

Disclaimer: There is content of this post is sponsored by One Pure