Herby Pumpkin & Sausage Gnocchi

Food writer Sophie Gray knows how to make modern, tasty food that’s quick and easy with readily available, affordable ingredients. Here are some of the delicious recipes from her latest cookbook, Destitute Gourmet. Try this filling pumpkin gnocchi for dinner one weekend...

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  • 500g pumpkin, deseeded
  • 2 tbsp olive oil
  • 500g packet potato gnocchi
  • 1 cup button mushrooms, cut into thick slices
  • 3 good herby sausages
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • ½ cup chicken stock
  • 1 cup cream or evaporated milk (see tips)
  • ½ tsp dried sage
  • ½ tsp dried Italian herbs
  • ⅓ cup grated Parmesan
  • ½ cup grated cheese



I can make my own gnocchi, but to be honest it’s a bit of a palaver for a weeknight — so I use a pack of store-bought stuff from the supermarket in this dish. Use some mozzarella for the topping if you want a bit of stretchy action.

  1. Preheat the oven to 210°C. Spray a rimmed baking tray with non-stick spray, or rub with a little vegetable oil. Peel the pumpkin and cut into 1½ cm pieces. Spread over the greased baking tray, toss with half a tablespoon of the oil and roast for 20 minutes, or until tender.
  2. Cook the gnocchi according to the packet directions. Heat the remaining oil in a large ovenproof pan and cook the mushrooms until golden, then remove to a plate. Split the skins of the sausages with a serrated knife and tip the filling into the pan. Cook, mashing with a fork or masher until crumbled and turning golden, then mix in the onion and garlic and cook till soft.
  3. Add the stock, cream, herbs and Parmesan, bring to a simmer and add the gnocchi. Simmer until beginning to thicken, then fold in the pumpkin and mushrooms. Transfer to an oven-safe dish and top with the grated cheese.
  4. Bake in the preheated oven until golden on top. Serve with salad or cooked seasonal vegetables.




This is one of those recipes that is easy enough for every day but also good enough for guests. You could easily divide the mixture into individual dishes for a more elegant presentation.

Evaporated milk provides a creamy alternative that you can keep in the pantry. Lite evaporated milk is lower in fat but won’t thicken without a little added cornflour. If using evaporated milk, you need to take a little more care to ensure that it doesn’t burn on the bottom.

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Extract from Destitute Gourmet by Sophie Gray. Available in good bookstores now.

Photography by Todd Eyre. Published by Random House NZ RRP $35


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