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Pumpkin and Watercress Gnocchi

submitted by sarahjane on Oct-20-04
average rating: 2.0 (from 1 votes)
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

These are somewhat time-consuming, so are best for a day when you have some time.  Can be served as a main course with a salad on the side, or as a side course to Roast Chicken with Lemons.

From the New Cranks Recipe Book


Large can of pureed pumpkin
100 g/4 oz all purpose flour
40 g/1 1/2 oz Parmesan cheese, grated
25 g/1 oz watercress, shredded
1 green onion, finely sliced
30 g/1 oz fresh basil, shredded
Salt and pepper

For the sauce

150 ml/6 fl oz olive oil
25 g/1 oz watercress, roughly chopped
25 g/1 oz Parmesan cheese, grated
1 clove garlic, very finely chopped
salt and pepper


Add flour to pumpkin.  Mix until thoroughly incorporated, then add Parmesan, watercress, green onion and basil.  Add salt and pepper to taste.  Shape mixture with your fingers - lightly dipped in flour - into elongated pieces the size of walnuts and set aside.

To make the sauce, combine ingredients in a bowl and set aside.

Bring a large pot of salted water to the boil.  Test one gnocchi first to make sure it does not fall apart when cooking.  If it does, add a little more flour.  Drop in the gnocchi and poach for 2 minutes until cooked and no longer floury.

Place drained gnocchi into a large flat bowl.  Pour the sauce all over and serve at once.

steveandsarah, Feb-7-05 15:40:52:
Actually, we didn't think these were time consuming--pretty quick to put together compared to most gnocchi as you don't have to cook and mash potatoes or other vegetables but just open a can of pumpkin. However, they weren't a complete success; I don't think we got the proportions right, partly because of uncertainty about what a "large can of pureed pumpkin" was (bearing in mind that this recipe is being translated from British to Canadian to U.S. measurements!) We used what I think was a 15 oz can, and, thinking that this was a small can, halved the rest of the ingredients. The consistency felt right when the mixture was raw (the gnocchi were easy to form and kept their shape when boiled), but they ended up being rather pasty tasting; they seemed like they needed more flour, or less pumpkin. Still, we liked the flavor combination of the pumpkin and the watercress, so I would make these again under guidance as to the proportion of flour to pumpkin. I also particularly liked the watercress sauce--kind of a nutless, watercress pesto, which would be good on just plain pasta, I would think.

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