Pumpkin gnocchi with langoustines


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Use a small pumpkin or a piece from a medium-size pumpkin for the gnocchi — the very large, Hallowe’en pumpkins can be very fibrous. The gnocchi should be cooked very soon after shaping, or they will fall apart. If more convenient, the sauce can be made first.


For the gnocchi

  • 1 pumpkin (500-750 g), seeds and fibres removed
  • 275 g floury


Preheat the oven to 180°C/gas mark 4.

Cut the pumpkin into large pieces and wrap in foil. Bake until soft and tender, about 1½ hours. U