Pumpkin gnocchi with walnut pesto
12
Points®
Total time: 1 hr 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Pumpkin
500 g, peeled, chopped
Sebago potato
1 large, peeled, chopped
Egg(s)
1 medium, lightly beaten
Plain flour
1¾ cup(s), (255g), sifted
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh basil
1 cup(s), (firmly packed)
Walnuts
60 g, toasted, (1/3 cup)
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Olive oil
2 tsp
Baby spinach
80 g
Instructions
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.
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