Pumpkin Gnocchi with Pesto Genovese

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Pumpkin Gnocchi with Pesto Genovese
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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 5 min.
Ready in

Ingredients

for
4
For the Gnocchi
250 grams starchy potatoes
750 grams Pumpkin
1 egg yolk
salt
250 grams Pastry flour
For the Pesto
100 grams mixed Fresh herbs (such as basil, parsley, watercress)
3 garlic cloves
80 grams Pine nuts
50 grams Parmesan
80 milliliters olive oil
salt
freshly ground peppers
fresh Basil (for garnish)
How healthy are the main ingredients?
PumpkinpotatoPine nutsParmesansaltgarlic clove

Preparation steps

1.

For the Gnocchi: Rinse the potatoes, cook with the peel on, drain and peel while hot.

2.

Cut the pumpkin into cubes, place in a strainer and steam over boiling water for about 15 minutes or until soft.

3.

While still warm, press the potatoes and pumpkin through a potato press. Add the egg yolk, salt and flour and knead into a dough.

4.

Shape the dough into a roll, about 1/2-inch thick, cut into bite-sized pieces and use the back of a fork to indent each Gnocchi. Allow the Gnocchi to rest on a flowered kitchen towel for about one hour.

5.

For the Pesto: Rinse the herbs and shake dry. Peel the garlic. In a dry skillet, toast the pine nuts until golden brown. In a food processor, finely chop the herbs, garlic and pine nuts. Cut the Parmesan into small pieces and add to the mix. With the motor running, gradually pour the olive into the mix until well blended. Season with salt and pepper. 

6.

Fill a large pot 3/4 full with salted water and bring to a boil. Add the Gnocchi and turn heat down to low. Allow to cook for about 5 minutes or until the Gnocchi rise to the surface.  Add a little of the hot cooking water to the pesto and stir. 

7.

Remove the Gnocchi with a slotted spoon, drain slightly and place on warmed plates. Garnish with the Pesto and fresh Basil leaves and serve.