Roasted Pumpkin Gnocchi
Prep time
Cook time
Total time
Are you looking for a healthy side to accompany your saucey dishes? These Roasted Pumpkin Gnocchi are not only delicious, but also gluten free, dairy free, vegetarian and low in carbs. Perfect for a balanced diet.
The peckish girl:
Recipe type: Side dish
Serves: 6
  • 1 small pumpkin, cleaned and cut into cubes (ca 5 cups)
  • Pinch of salt and pepper
  • 2 tsp rosemary
  • 1 onion, diced
  • 3 tbsp mellow olive oil
  • ½ tsp garlic powder
  • ⅓ cup linseed meal
  • ¼ cup psyllium husk
  1. Place the pumpkin on a greased baking tray, spread the salt, pepper and rosemary over the pumpkin and place the tray in preheated oven on 180 °C (about 356 °F). Bake until really soft (ca 10 mins).
  2. In the meanwhile sautee the onion in a frying pan with part of the olive oil over medium heat until it gets golden colour.
  3. Let the pumpkin and the onion cool for few minutes, then place it in a bowl and mash thoroughly together. Add all the other ingredients except oil and mix everything well together. Let the mixture soak for 10 minutes, then mix it again. If it's too runny at this point, add bit more linseed and psyllium and let it soak for a bit longer.
  4. Create little gnocchi using two teaspoons.
  5. Place a frying pan over a medium heat and pour the olive oil in. Once it's heated place the gnocchi in the pan and roast them equally on all the sides.
Recipe by The peckish girl at