• There’s nothing more warming than a bowl of comforting gnocchi. However, the uncomfortable fullness afterwards can be a bit off-putting. This version is lovely and light – perfect to serve with your favourite pasta sauce (and, preferably, lots of leafy greens to make this a “better for you” option).

    Pumpkin gnocchi with crushed baby tomatoes

    Serves: 2
    Cooking Time: 2 hrs 15 mins



    • 500g pumpkin, cut into 2cm cubes
    • 45ml (3 tbsp) olive/canola oil + extra, to fry
    • 5ml (1 tsp) mixed dried herbs
    • small handful sage and thyme leaves
    • salt and freshly ground black pepper, to taste
    • 125g reduced-fat cream cheese
    • 1 egg
    • 50g ground almonds + extra, to roll
    • 60ml (4 tbsp) psyllium husk powder

    • 300g baby vine tomatoes, halved +
    • a few on the vine, to garnish
    • small handful fresh thyme leaves
    • 45ml (3 tbsp) red pesto
    • Parmesan, freshly grated
    • microherbs, to garnish (optional)



    For the gnocchi, preheat the oven to 190°C. Place the pumpkin in a roasting dish and drizzle with the 45ml (3 tbsp) oil, dried and fresh herbs, and season well to taste. Place in the oven to roast, about 45 minutes – 1 hour, until soft. Allow to cool slightly, then place the pumpkin in a blender and blitz until smooth. Add the cream cheese and egg, and blitz until well combined. Add the 50g ground almonds, the psyllium husk powder and a good pinch salt. Blitz to incorporate. Remove the mixture from the blender (it should be a soft dough) and form into a ball. Wrap in cling film and refrigerate, 45 minutes.


    While the gnocchi cools, make the crushed tomato sauce by adding a drizzle oil to a frying pan over high heat. Add the halved baby tomatoes and fry, tossing occasionally, 4 minutes. Add the thyme leaves and fry, a further minute or so. Remove from heat and add the red pesto, then gently crush the tomato halves, using a fork. Set aside.


    Take the gnocchi dough out of the fridge and divide in 2. Using some extra ground almonds to aid rolling, roll one half of the gnocchi into a long cylinder of about 2cm thickness. Using a sharp knife, cut off about 1cm-thick pieces of gnocchi, then do the same with the other half of dough until it has all been cut up into little pieces of gnocchi.


    Add a big glug olive/canola oil to a pan over medium heat and fry the gnocchi pieces in small batches, turning after 2 minutes per side, until all of the gnocchi pieces are fried.


    To serve, warm the tomatoes in a pan or the microwave, add your gnocchi and toss it through. Season well, grate over a little Parmesan and garnish with microherbs, if desired.

    ALSO SEE: Hidden Veg Pasta

    Hidden Veg Pasta

    Made this dish? Tag us @foodandhomesa #cookingwithFH on Instagram!

    Recipe and styling by Claire Ferrandi 

    Assisted by Nomvuselelo Mncube 

    Photograph by Dylan Swart 

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com