Pumpkin Gnocchi

A word from Chef CraigI have to say I am genuinely excited by these cheesy little beauties. They are as versatile as regular gnocchi so you can serve them how you like. Delicious on their own or with a nice tomato and basil sauce for kids, or served with a green salad drizzled in olive oil.

A word from The Whole Food Dietitian, CarynWho would have thought, a low carb gnocchi? Just shows you anything is possible with a bit of “thinking outside the mainstream nutrition square”. This gnocchi is great as the protein content is a lot higher than traditional gnocchi, as it’s made from high protein, healthy fat sources: almond meal, eggs and cheese. This means it will keep you well-satiated, even on a smallish portion. Throw in a some greenery and you have a perfectly nutrient-rich pasta meal for you and the family.

A word from The Fat Professor, Grant: These are so tasty – just shows you that the carb count isn’t that high, even with pumpkin!

Prep time: 45 minutes
Cooking time: 45 minutes
Serves: 4 – 6
Carb count: 8.5g per serve


  • 2 cups (250g) peeled, deseeded and roughly chopped pumpkin
  • 1¾ cups (200g) grated mozzarella
  • ¾ cup (100g) grated Parmesan
  • 3 eggs, whisked
  • 1 cup (100g) ground almonds
  • ⅓ cup (25g) psyllium
  • 1 sprig rosemary, leaves chopped
  • 2 cloves garlic, chopped
  • salt and pepper, to taste
  • 1 Tbsp (15ml) olive oil


Preheat the oven to 180°C.

Place the pumpkin on an oven tray and roast for 30-40minutes, until it’s cooked and tender. Tip the pumpkin into a colander to drain any excess fluid and allow to cool slightly. Screen Shot 2016-05-13 at 6.17.10 PM

Place the mozzarella and parmesan in a microwave-safe bowl and carefully melt in 20 second bursts. (At the restaurant we slowly melt the cheeses in a stainless steel bowl over a pot of simmering water, you can use this technique as an alternative to microwaving, if you prefer.) Add the whisked eggs, cooked pumpkin, ground almonds, psyllium, rosemary and garlic to the cheese and mix well – I use a kitchen blender to blitz it up together. You might have to give the dough a gentle knead with your hands. Add salt and pepper to taste. The mixture at this stage is quite wet, so place it in the refrigerator for an hour to cool/firm up.

Once the mixture is firm, scoop little gnocchis out with a teaspoon and sit them on a greased plate. Alternatively, you can place the mix on some cling wrap in a log-like length, and then roll the gnocchi mix rolling gnocchifirmly up in the cling wrap, tying a knot at each end. If you use the first method, gently poach the gnocchi in salted water for 3 – 4 minutes until firm. If wrapping and rolling the gnocchi, place the tied roll into a pot of simmering water and gently poach for 15 – 20 minutes. Allow the gnocchi to cool before removing from the cling wrap.

Meanwhile, prepare your accompaniment of choice – this could be a mushroom sauce, or leafy greens, another favourite is to prepare some buttered broccoli and green beans to toss your gnocchi through. In our video demo, we have made a courgette salsa verde as an accompaniment.

To serve, pan-fry the individual gnocchi in the olive oil and turn over once it has a lovely golden colour. If pre-rolled, cut into segments and pan fry the same way.

Join the discussion 5 Comments

  • Kitchen witch says:

    Another recipe that almost turned into a disaster. I followed the instructions exactly, carefully melting the cheeses in the microwave, but by the time I finished adding the other ingredients the cheeses had set into a glutinous mass at the bottom of the bowl and no amount of mixing would persuade it to merge with the other ingredients. I tried pulling the mass into pieces with my fingers but even so I couldn’t get a homogenous mix. Then when I tried to poach the first gnocchi, it completely disintegrated (lucky I only did one). At this point I went to my usual save me trick and mashed all the other gnocchi into a loaf tin and baked it in the oven. It tasted alright but even then the cheese didn’t melt so I had layers of cheese and the other stuff. Would it be better to add the melted cheeses to all the other ingredients right at the end?

    • What The Fat? says:


      Chef Craig says

      I think I should amend the method to insist on using a food processor to mix the ingredients as this will ensure they are properly incorporated. The other important step is to allow the gnocchi mix to chill right down for at least an hour as this sets the mix firmly and the psyllium is able to gel, a process which allows for the waterproofing necessary to poach the gnocchi. Apologies that the recipe didn’t work out as well for you.

  • Rosemary says:

    Can these be frozen?

    • Susi says:

      I have your wonderful book “what the fat” but cannot find this recipe in it, can you tell me where it is, as I must be going blind.. want to really try this as I really love gnocchi.. so hopefully it will taste as good.
      Thanks for your help

      • What The Fat? says:

        Hi Susi,

        Craig often puts new recipes on this blog, and on the What The Fat facebook page; it’s an ongoing project, and you won’t find these new recipes among the many in the book.

Leave a Reply