Pumpkin Gnocchi with Roast Tomato Sauce

This gorgeous recipe comes from Alison Bishop…We LOVE ALISON… not only does she supply our AMAZING local salad bunches (amongst other seasonal produce) she also owns Pachamama Plant Based Catering. See more info on Instagram here:  Pachamama Catering  and  Green Gate Garden


FOR THE GNOCCHIPumpkin_Gnocchi_Roast_Tomatoes


  • 1 organic pumpkin
  • 2-3 cups flour (you can use any flour including plain, rice flour or spelt)
  • Macadamia Nut (or your favourite) oil for frying


  • Cut the pumpkin into large chucks and roast until soft (about 30 mins at 180 degrees).
  • When cooled, combine with flour in a bowl.
  • If the dough is too sticky, add more flour – it should be soft but not sticky (the amount of flour depends on how watery your pumpkin is. The more flour you use the harder your gnocchi becomes).
  • Divide the dough into 4-6 equal pieces (depends on the size of your pumpkin!).
  • On a floured surface, roll the pieces out into long thing logs about as thick as your thumb.
  • Refrigerate logs for an hour or so and then cut into pieces (2-3cms long) to create little gnocchi pillows. You can use a fork to push down and create decorative lines.
  • Next you can either cook your gnocchi in boiling water or fry (I fried mine in macadamia nut oil until golden and a little crispy on the outside).




  • 1 brown onion, chopped
  • 1 full bulb of organic garlic
  • 1 punnet cherry tomatoes
  • 1 tin organic chopped tomatoes
  • Dried oregano
  • Olive oil
  • Salt and pepper


  • Cut the top off your garlic so you can see the tops of the bulbs.
  • Pour over a little olive oil, wrap in foil to create a little package.
  • Place on a tray with your cherry tomatoes and bake in the oven at 180 degrees.
  • The tomatoes will cook a little quicker than the garlic so take out tomatoes after 5 mins and leave the garlic in until its soft.
  • In a pan, fry the onion in olive oil or water until soft.
  • Add in the dried oregano and any other of your favourite herbs (I added dried parsley and chilli flakes).
  • Add as much garlic as you like before adding the roast tomatoes and tin of tomatoes.
  • Simmer until sauce reduces, for around 10 mins and season.
  • Plate your roast tomato sauce and top with the gnocchi pillows (I topped with tahini, nutritional yeast and fresh herbs).

YUM! Thanks again Alison… I want to eat this NOW!! xx


Janine Ravenwood

We are two community spirited mums sourcing local, organic and conscious whole-foods. We support ethical producers and growers with an aim to keep it as local as possible. We want a positive future for this planet and believe that building closer knit communities and using sustainable methods is vital for this outcome.

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