Roasted Squash Gnocchi

I saw this recipe on a cooking programme and really wanted to try it. I had to add more flour to mine. The squash is really sticky but flouring your hands when kneading really helps. I was so pleased as it made 4 portions for the 2 of us. I froze 3 portions down by freezing them individually spread on a tray then popping them into freezer bags. The result was delicious, they had a nutty and slightly sweet flavour. They cook exactly the same as potato gnocchi by floating to the top when they are cooked.


  • 1 medium onion squash, or any firm fleshed squash
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp fresh black pepper
  • 1 egg
  • 4-5 cups of plain flour


  1. Preheat oven to 180 degrees fan.
  2. Prepare the squash by popping it in the microwave on high for 3 minutes (this step makes it easy to cut open the squash). Cut the squash in half and remove the seeds and stringy dark flesh. I find a spoon works best to do this.
  3. Cut the squash into quarters. Place on an oven proof dish. Add the olive oil, salt and pepper. Rub all over so all of the squash quarters are coated. Bake in the oven for an hour.
  4. Once cooked spoon out the flesh into a food processor and blitz until smooth.
  5. Tip the squash onto a floured surface. Make a well in the middle and crack open the egg into it. Mix the egg thoroughly into the squash mixture.
  6. Flour your hands and add a cup of flour at a time, kneading as you go until you have a slightly sticky texture.
  7. Cut the dough into 4 parts. Roughly shape the first part into a sausage shape. Starting from the middle and working to the ends, roll the dough into a long sausage. Cut the dough into 1 inch pieces. Repeat with all of the dough.
  8. If freezing, sprinkle some semolina or flour over a sheet or plate, freeze for 30 minutes then separate into freezer bags to your required portions. Enjoy 😊

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