Homemade Gnocchi

Indulge in the delightful combination of comfort and sophistication

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30 mins
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20 mins


  1. In a large pot, boil the potatoes and pumpkin until tender. Drain well and let cool.
  2. Once cooled, mash the potatoes and pumpkin together in a large bowl until smooth. Add the flour, egg, and a pinch of salt, then mix to form a soft dough.
  3. Dust a clean work surface with flour. Divide the dough into four parts and roll each one into a long, sausage-like shape. Cut each roll into small pieces to form the gnocchi.
  4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain and set aside.
  5. In a large frying pan, melt the butter over medium heat. Add the sage leaves and cook until crisp.
  6. Add the blue cheese to the pan, stirring until it melts and forms a creamy sauce. Stir in the currants.
  7. Add the cooked gnocchi to the pan, stirring to coat with the sauce. Cook for a couple of minutes until heated through.
  8. Serve the gnocchi hot, sprinkled with extra blue cheese and sage, if desired. Enjoy this comforting and luscious dish!


  • 500g potatoes, peeled and quartered
  • 500g pumpkin, peeled, deseeded, and cubed
  • 300g all-purpose flour, plus extra for dusting
  • 1 egg
  • Salt to taste
  • 100g blue cheese
  • 50g unsalted butter
  • A handful of fresh sage leaves
  • 50g currants

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