Onion Squash Gnocchi

Onion Squash Gnocchi

Recreate Oliver's Onion Squash Gnocchi with a Cheese Sauce using the tried and tested recipe below. We serve this dish every year in Autumn, with the Onion Squash coming in from the farm in mid-late October. Enjoy this dish on a chilly evening this lockdown - it's a true comfort dish for the family to enjoy. 

Order our farm-to-fork £25 veggie box Tunworth Cheese a Herb Bunch and more from The Store to create this dish from home. Share your food journey with us over on our Instagram @gladwinbros or @olivergladwin. 


2-3 onion squashes, about 1-1.5kg. If you can't get a hold of these, pumpkin or another squash will work well

1 egg yolk

80 g semolina

80 g pasta flour

Sugar, Salt, Nutmeg, Oil 


100 g milk

250 g cream

1 round of Tunworth cheese, about 400g, roughly cut

Splash white wine

1 bunch thyme


Pre-heat your oven to 200ºC (180ºC Fan). Cut the squashes in half and deseed them carefully. Lay your squashes on roasting trays with the flesh side up. Sprinkle generously with oil and salt. Put in the oven and bake for 25-30 minutes or until flesh is soft. 

Once the squash is cool enough to handle, remove the flesh and blitz in a food processor or Nutribullet along with the pan juices. The flesh needs to be pretty hot or it can make the purée grainy. Use a spatula to scrape down the sides while blitzing to ensure the entire mixture is perfectly smooth. Set mix aside to cool.

Pour the squash purée into a large bowl, add the egg yolk, salt, sugar, and nutmeg to taste. Pour in the semolina and pasta flour. Work the dough until smooth and thick, but has a pipeable consistency. Add more flour if it is too wet, but keep in mind that it will continue to absorb liquid long after mixing.

Meanwhile, make your cheese sauce. Bring all ingredients together in a saucepan over medium heat. Allow to simmer, until ingredients are combined. Take off the heat and leave to cool for 10 min. Blitz, this can be done in a food processor or with a hand blender, season with salt and pepper to taste, and then strain. This ensures the sauce is super creamy. 

Once your sauce is done, poach your gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately, with some toasted pumpkin seeds.