Food + Drink

Recipe: Pumpkin and Turmeric Gnocchi by Mandarin Oriental Kuala Lumpur


By Rachel Au

Recipe: Pumpkin and Turmeric Gnocchi by Mandarin Oriental Kuala Lumpur

Running out of ideas on what to cook at home during the CMCO? In a continuing bid to support local (because #BUROSupportsLocal), we’ll be sharing delicious recipes by Malaysian hotels. Can’t go out to eat? Have a taste of it at home, made by you.

Pumpkin and Turmeric Gnocchi recipe by Chef Luigi Stinga, Mandarin Oriental Kuala Lumpur

With Gorgonzola foam, herbs cream and aromatic bread


  • 300 gr Pumpkin
  • 100 gr Kale
  • 3 tbls Extra Virgin olive oil
  • 50 gr Butter
  • 20 gr Cream
  • 50 gr Gorgonzola cheese
  • 1 Egg
  • 15 gr Turmeric
  • 150 gr Flour
  • 10 gr Salt
  • 30 gr Aromatic Bread
  • 30 gr Crushed Walnuts


  • Peel and cut the pumpkin in 6 pieces and wrap in aluminium foil. Bake for 30 min, 180 degrees in preheated oven (until pumpkin is soft)
  • Tip the pumpkin (warm and mashed with fork) on a clean work surface and sprinkle over the flour, make a well in the centre and add the egg, salt, turmeric and flour
  • Mix together until the dough just forms (medium/hard consistency), then shape into a ball. Set for 30 mins.
  • Meanwhile, boil the kale in boiling water (with salt) and after it’s cooked, blend well with salt and extra virgin olive oil
  • Combine gorgonzola cheese (Italian blue cheese) with cream, salt and blend in high speed for 2 mins
  • Divide the dough into equal pieces, then roll each piece into a long cylinder. Cut each cylinder into 2 cm pieces, then roll each piece on the prongs of a fork to give it a classic gnocchi shape
  • Cook the gnocchi in salted boiling water until they float to the top, then drain thoroughly. Put in a hot pan with melted butter
  • Pour the herbs cream on the plate, add the gnocchi and on each one, top it with a bit of aromatic bread. Finish off with gorgonzola foam and crushed walnuts for garnishing.

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