Roasted pumpkin gnocchi by Katy Beskow

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» Roasted pumpkin gnocchi by Katy Beskow

Don’t let that Halloween pumpkin go to waste! Whip up this autumnal gnocchi dish, with sage and dark cavolo nero that is as comforting as it is delicious. The recipe also works well with seasonal roasted butternut squash. Serve in warmed bowls (cosy jumpers optional).

Suitable for freezing

IngredientsTwo bowls of orange coloured pumpkin gnocci on a dining table with two forks on a tea towel and two drinks

  • 1 medium pumpkin, tough skin and seeds removed, flesh roughly sliced
  • 2 tsp dried sage
  • drizzle of sunflower oil
  • 6 leaves of cavolo nero, roughly shredded and tough stem discarded
  • 500g (1lb 2oz) gnocchi (ensure vegan)
  • 400ml (generous 11⁄2 cups) hot vegetable stock
  • generous pinch each of sea salt
  • and black pepper


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Arrange the pumpkin over a couple of baking trays and sprinkle with the sage. Drizzle over a little sunflower oil, then roast in the oven for 25–30 minutes until softened.
  3. Meanwhile, bring a large pan of water to the boil and add the cavolo nero and gnocchi. Cook for 3 minutes, then thoroughly drain.
  4. Remove the roasted pumpkin from the oven and spoon three-quarters of it into a high-powered blender jug. Pour in the hot vegetable stock then blitz on high until silky smooth. Pour the sauce into the pan, stirring it through the cooked gnocchi and kale.
  5. Spoon the remaining pumpkin into the pan and lightly stir. Season to taste with sea salt and plenty of black pepper.

Easy tip

Ready-made gnocchi can be found in supermarkets, and is a great addition to any store cupboard for fast and filling meals. Do ensure that the gnocchi is vegan, as some brands add eggs or milk proteins.

Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography ©Luke Albert

Cover for Easy vegan Bible by Katy Beskow. Front cover is yellow and green veg scattered on a light background, such as lemons, peas and asparagus

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