Baked gnocchi with pumpkin, pancetta and sage

Baked gnocchi with pumpkin, pancetta and sage.
Baked gnocchi with pumpkin, pancetta and sage.  Photo: Vanessa Gordon

The secret to this baked gnocchi dish is roasting the pumpkin beforehand so its sweetness will complement the saltiness of the pancetta. Streaky bacon would work well here, too.


750g peeled and diced pumpkin

4 tbsp olive oil

pinch sea salt and black pepper

225g ricotta cheese

25g grated parmesan cheese

600g fresh potato gnocchi

100g pancetta, finely diced

10 sage leaves, chopped


1. Preheat the oven to 200C fan-forced (220C conventional). 

2. Spread diced pumpkin onto a baking tray, drizzle with olive oil, sea salt and pepper and roast for 25 minutes. 

3. Once roasted, mash half of the pumpkin with a fork in a large bowl, then add ricotta and parmesan and combine until smooth. 

4. Cook gnocchi in plenty of water according to packet instructions, drain and then stir through the mashed pumpkin and ricotta mixture. 

5. Brush the inside of a deep baking dish lightly with olive oil. Add the gnocchi and pumpkin mixture to the dish, then scatter reserved pumpkin pieces over the dish. Top with pancetta pieces and chopped sage, and cook for 25-30 minutes until the pancetta is crisp.