Jowar Pumpkin Gnocchi

A powerhouse of nutrients, this gnocchi dish is a gourmet’s delight This recipe is from FoodFood TV channel

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Jowar Pumpkin Gnocchi
Main Ingredients Sorghum flour (jowar ka atta), Boiled pumpkin puree
Cuisine Fusion
Course Noodles and Pastas
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Jowar Pumpkin Gnocchi

  • 1 1/2 cups Sorghum flour (jowar ka atta)
  • 2 cups Boiled pumpkin puree
  • 2 medium Sweet potatoes , boiled, peeled and cut into medium sized pieces
  • to taste Salt
  • to taste Black peppercorns
  • 3 tablespoons Olive oil
  • 2 tablespoons Garlic , finely chopped
  • 1/2 tablespoon Fresh mixed herbs , chopped
  • 8-10 + for garnish Fresh basil leaves
  • 1 teaspoon Red chilli flakes
  • 20 grams Parmesan cheese


  1. Take sorghum flour in a mixing bowl, add sweet potatoes and mash with a fork. Add 1 cup pumpkin puree, salt and crushed black peppercorns, and knead into a dough.
  2. To make gnocchi, take small portions of the dough and shape them into cylinders. Flatten the edges.
  3. Heat sufficient water in a deep non-stick deep pan and let it come to a boil. Drop in the gnocchis into the boiling water and cook till they float on the surface.
  4. Meanwhile to make the sauce, heat oil in a shallow non-stick pan, add garlic and sauté well.
  5. Add the remaining pumpkin puree and mix well. Strain the cooked gnocchi and add to the sauce and toss gently till they are well coated with the sauce.
  6. Add salt and mixed herbs. Tear basil leaves and add to the gnocchi. Add red chilli flakes and gently toss on high heat.
  7. Transfer into a serving plate, grate parmesan cheese on top and garnish with basil leaves. Serve hot.