Pumpkin gnocchi with roasted pine nut puree & sundried tomato.

Pumpkin gnocchi with roasted pine nut puree & sundried tomato.

Created by Gagan Sharma, Executive Sous Chef at Hyatt Place, Melbourne


30 Minutes



For 4 people

  • 1.2 kilo(s) Pumpkin, (diced)
  • 230 grams Gluten free flour
  • 1 pinch(es) Nutmeg
  • 1 pinch(es) Salt
  • 4 Egg yolks
  • 30 mL Olive oil (for fried sage)
  • 60 grams Parmesan (grated)
  • 30 grams Salt
  • 10 grams Sundried tomato
  • 100 grams Roasted peeled pinenuts
  • 100 mL Natural yoghurt
  • 100 mL Olive oil (for frying gnocchi)
  • 1 Punnet Flowerdale Farm Microgreen Continental Parsley
  • 5 grams Sage
  • 1 Punnet Flowerdale Farm Baby Radish

Adjust Quantity


  1. Gnocchi: Cook diced pumpkin in oven at 180°C for 10-15 minutes. Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin still warm with a potato ricer directly on the flour. Adjust with salt and pepper and flavor with a pinch of nutmeg. Work the dough quickly with a fork or with a stainless steel scraper, and then beat the egg in a bowl. Make a well in the center then pour the beaten egg. Incorporate the egg to the dough with a fork. Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough and place it on the floured surface. Then with your hand make a long roll of dough as thick as a finger. Slice the roll every 1.5/2 cm (about half inch), to obtain small cylinders. Proceed to make pumpkin gnocchi until all the dough is finished. Cook gnocchi in boiling water until it floats to the surface. Strain and reserve with olive oil.
  2. Pinenut Puree: In a high speed blender add the roasted pinenuts (keep 20gm reserve for garnish) and yoghurt. Blend to a smooth puree and pass through a fine sieve. Fry sage and take out fine thin slices of baby radish through mandoline.
  3. To Serve: Heat 100ml olive oil in a small saucepan over medium heat until sizzling, temper with sage. Add blanched gnocchi and sautee for 2 minutes to give golden color on both sides. Spoon over sage butter and add sundried tomato.
  4. Plating: Smear a warm plate with a spoonfull of pinenut puree. Arrange the gnocchi and garnish with Flowerdale Farm Microgreen Continental Parsley herbs and toasted pinenuts.