Pumpkin gnocchi with spinach pesto

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Pumpkin gnocchi with spinach pesto". Try it by all means

Recipe «Pumpkin gnocchi with spinach pesto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg Queensland blue pumpkin, deseeded, 1 tsp salt, 1/4 tsp ground nutmeg, Freshly ground black pepper, 340g plain flour , Extra plain flour, to dust, Shaved parmesan or vegetarian hard cheese, to serve, 70g baby spinach leaves , 55g toasted pine nuts, 45g finely shredded parmesan or vegetarian hard cheese, 1 garlic clove, crushed, 60ml olive oil, Salt & freshly ground black pepper.

Ingredients:

  • 1.5kg Queensland blue pumpkin, deseeded 
  • 1 tsp salt 
  • 1/4 tsp ground nutmeg 
  • Freshly ground black pepper 
  • 340g plain flour 
  • Extra plain flour, to dust 
  • Shaved parmesan or vegetarian hard cheese, to serve 
  • 70g baby spinach leaves 
  • 55g toasted pine nuts 
  • 45g finely shredded parmesan or vegetarian hard cheese 
  • 1 garlic clove, crushed 
  • 60ml olive oil 
  • Salt & freshly ground black pepper 

Instructions

  1. To make the spinach pesto, place the spinach, pine nuts, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
  2. Preheat oven to 200°C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly.
  3. Carefully peel away the pumpkin skin and any dark crispy pieces. Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper.
  4. Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths.
  5. Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough.
  6. Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well. Divide the gnocchi among serving plates and spoon over the pesto. Serve immediately topped with shaved parmesan.