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Photo of Pumpkin gnocchi with walnut pesto by WW

Pumpkin gnocchi with walnut pesto

12 - 14
PersonalPoints™ per serving
Total Time
1 hr 50 min
25 min
25 min
To toast nuts, preheat oven to 180ºC or 160ºC fan-forced. Spread nuts on a baking tray and bake for 5 minutes or until golden.



500 g, peeled, chopped

Sebago potato

1 large, peeled, chopped


1 medium, lightly beaten

Plain flour

1¾ cup(s), (255g), sifted

Grated parmesan cheese

cup(s), (25g)

Fresh basil

1 cup(s), (firmly packed)


60 g, toasted, (1/3 cup)


1 clove(s), crushed

Lemon juice

2 tbs

Olive oil

2 tsp

Baby spinach leaves

80 g


  1. Steam pumpkin and potato for 12–15 minutes or until tender. Mash until smooth. Cool.
  2. Add the egg, flour and half the cheese to the pumpkin mixture. Mix well to combine. Using floured hands, roll heaped teaspoons of mixture into small gnocchi-shaped balls. Place on a baking tray lined with baking paper. Refrigerate for 1 hour. Flatten gnocchi slightly with the back of a fork.
  3. Meanwhile, place basil, walnuts, garlic and remaining cheese in a food processor. Process until chopped finely. Gradually add combined juice, oil and 1 tablespoon boiling water. Process until almost smooth.
  4. Cook gnocchi, in batches, in a large saucepan of boiling, salted water for 2–3 minutes or until gnocchi float to the surface. Remove with a slotted spoon to a large bowl. Toss gnocchi with pesto and spinach leaves. Serve.


SERVING SUGGESTION: Mixed salad leaves drizzled with balsamic vinegar.