Pumpkin Gnocchi

Full of savory pumpkin and creamy deliciousness, this is autumn comfort food at its best.


  • 150 grams pumpkin
  • 60 grams flour
  • 20 grams parmesan cheese
  • 1/2 egg, beaten
  • 4 slices prosciutto
  • Pepper
  • Sauce:
  • 4 mushrooms
  • 100 milliliters cream
  • 1/2 teaspoon konbu tea (instant kelp tea)
  • Salt
  • 20 grams parmesan cheese
  • 5 grams shredded cheese


  1. Peel the pumpkin and place in a bowl. Microwave until soft. Set aside until cool enough to handle.
  2. Mash with a fork. Then add in flour, parmesan cheese and beaten egg. Mix with a fork until the texture is like an earlobe. Shape dough into 2 centimeters balls.
  3. Using your fork, gently press down into your gnocchi pieces.
  4. Drop gnocchi into boiling water until they start to float to the surface.
  5. Once they do, transfer them to a frying pan.
  6. Add in mushrooms, cream, konbu tea and salt and cook until the sauce starts to bubble.
  7. Once sauce thickens, add in parmesan cheese and shredded cheese and mix well to combine.
  8. Transfer gnocchi to a plate and top with prosciutto slices. Sprinkle with pepper and enjoy.