Pumpkin gnocchi with white bean dip
Serves 4
1 kent pumpkin (roughly 1⅓ cups)
1½ cups GF plain flour
2 large potatoes
1 tsp nutmeg
1 tsp garlic powder
Pinch salt
To serve
See recipe - White bean and thyme dip
Preheat the oven to 200 degrees celsius. Cut the pumpkin and place it onto a lined baking tray with a drizzle of olive oil. Place it into the oven for 45 minutes until soft.
While the pumpkin is cooking, place a pot on the stove with boiling water. Add the potatoes and cook for 15 minutes until tender. Strain and peel the potatoes, then mash with a fork until smooth.
Once the pumpkin has cooked, remove it from the oven. Remove the skin and mash the pumpkin into a smooth pulp. In the same bowl, combine the pumpkin with the potato and remaining ingredients until a dough has formed. Roll the dough into long ropes (1.5cm wide) and cut along with a sharp knife until your gnocchi pieces have formed.
Dust the gnocchi with a little flour and gently press each with a fork to create your desired pattern. Bring a large pot of water to boil with a pinch of salt. In small batches, drop a handful of gnocchi into the boiling water and cook for 4 minutes or until they float to the surface.
With a fry pan at medium heat, lightly fry the gnocchi with a generous drizzle of olive oil for 2-3 minutes. Toss with the white bean and thyme dip to serve.
Simply Modify
(IDDSI 7) Easy to chew: Suitable
(IDDSI 6) Soft & bite-sized: Ensure gnocchi pieces are cut no larger than 1.5cm x 1.5cm.
(IDDSI 5) Minced & moist: Place the gnocchi into a food processor and blitz until the lumps are no bigger than 4mm. In small amounts, slowly incorporate the white bean dip until a cohesive mouthful has formed.
(IDDSI 4) Pureed: Once cooked, using a high-speed conventional blender, blitz 1 cup of gnocchi with roughly 100ml of water and 2 tbsps of white bean dip until the mixture becomes smooth. Once the gnocchi mixture is ready to serve, dollop it with a spoonful of white bean dip. Ensure the consistency holds its shape on a spoon rather than running flat.
Written by Brie Simons, Speech Pathologist
Over 50 wholefood recipes, each with simple ideas to modify meals for the ease of swallowing. Made to inspire moments of joy with your own mealtime creations.
It’s time to fall in love with food all over again…
IDDSI Levels Covered:
7 - Easy to Chew
6 - Soft & Bite Sized
5 - Minced & Moist
4 - Pureed
Chapters Featuring:
What is dysphagia?
The mysteries of swallowing
IDDSI - What is it, and how does it apply to me?
Our easy to follow IDDSI test guide!
The puree experience
Essential equipment for texture modified diets
Recipe Chapters:
Good morning sunshine
Light snacks and fuel
Sauces, ‘creams’ and dips
Heartfelt dinners
Soups to warm the soul
Let their be fruit
Oh so sweet treats
Hardcover: 172 Pages
Dimensions (cm): 28 x 22 x 2
Self-Published: May 2023
ISBN:9780646871998
