Pumpkin gnocchi with walnut pesto
500 g, peeled, chopped
1 large, peeled, chopped
1 medium, lightly beaten
1¾ cup(s), (255g), sifted
grated parmesan cheese
⅓ cup(s), (25g)
1 cup(s), (firmly packed)
60 g, toasted, (1/3 cup)
1 clove(s), crushed
baby spinach leaves
- Steam pumpkin and potato for 12–15 minutes or until tender. Mash until smooth. Cool.
- 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.
- 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.
- 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.