Sunday, 24th May 2020

This Month's Magazine


A delicious early autumn recipe provided by COCOMO Cocktail Bar & Restaurant.


• 1.5Kg/3lbs 5oz roasted pumpkin, cut into chunks
• 600Ml/21¼fl oz vegetable stock
• Plain flour, as required & rice flour

For the sauce
• 1 rosemary branch
• 200g/7½ oz raw pumpkin, cut into very small cubes
• 25g/1 oz butter
• approx. 200g/7¼oz mashed, roasted pumpkin
• 3 tbsp olive oil
• 4 tbsp grated parmesan, or vegetarian parmesan-style grating cheese
• extra virgin olive oil, for drizzling




  • Place the roasted pumpkin in a moulis and whiz until you obtain a creamyconsistency. Or mash with a fork or potato masher & set 200g (7¼oz) aside for the sauce
  • Bring to the boil the rest of the mashed pumpkin and the stock into a saucepan
  • Reduce the heat and stir-in abundant flour as if making polenta. It will be ready when the mixture no longer sticks to the sides of the pan. Remove from heat, allow to cool.
  • Place the cooled mixture on a clean, rice-floured surface and using more rice flour, roll large pieces of the dough into sausage shapes, then slice into 2cm (¾in) squares.
  • Bring a large saucepan of salted water to the boil.
  • Meanwhile make the sauce. Heat the olive oil in a frying pan and fry the rosemary until the needles are crispy. Add the raw pumpkin cubes and sauté for a couple of minutes.
  • In another frying pan, melt the butter and stir-in the sieved pumpkin until heated through.
  • Drop the fresh gnocchi into the boiling water and simmer until they rise back up to the top. As they surface, lift them out with a slotted spoon, drain well and add to the sieved pumpkin sauce.
  • To serve, place on individual plates and spoon some of the fried pumpkin and rosemary over each. Sprinkle with parmesan cheese and a drizzle of olive oil to serve.

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Kokomo Cocktail Bar & Restaurant

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