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#PumpkinRescue Gnocchi

Don’t add to the Halloween Food Waste Horror this year, try eating that pumpkin & save it from being wasted, join the #PumpkinRescue & try making Gnocchi (little Italian dumplings)…

Serves 3-4


500g Pumpkin flesh

1 floury potato

400-500g flour

1tsp salt

1tsp ground nutmeg


Set the oven to 200°C/gas mark 5.

Cut the pumpkin into halves or quarters depending on the size, scoop out the seeds and put them aside. Brush the flesh with olive oil and bake for ½ an hour or until soft. Bake the potatoes for one hour until soft. Scoop out the flesh of the pumpkin & potatoes & mash with a fork or in a food processor until very smooth.

Add the flour, salt & nutmeg, mix all the ingredients with a spatula. The mix should be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary.

Divide into tablespoon size balls and roll into 1 inch sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges. Place the pillows onto a floured baking tray until needed.

Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm.

Pour into a bowl with pesto, sauce or some crispy sage and pumpkin seeds.


Cut 20 sage leaves into small strips.

Heat some olive oil and a little salt until hot.

Add the sage strips for a couple of minutes, stirring until crispy.

Recipe adapted from Made in Hackney as part of the #PumpkinRescue campaign run by

Find more #PumpkinRescue ideas from Wasted Kitchen here