Name: Pumpkin gnocchi with rocket pesto
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 800 gram coarsely chopped pumpkin; 1 tablespoon olive oil; 2 potatoes, chopped coarsely; 1 egg, beaten lightly; 1 egg yolk; 2 cup (300g) plain flour; 2 1/3 cup (580ml) cream; 1 cup firmly packed baby rocket; 1/2 cup (90g) shelled pistachios, toasted; 2 clove garlic, quartered; 1/2 cup (40g) coarsely grated parmesan cheese; 1/4 cup (60ml) olive oil

Ingredients

800 gram coarsely chopped pumpkin

1 tablespoon olive oil

2 potatoes, chopped coarsely

1 egg, beaten lightly

1 egg yolk

2 cup (300g) plain flour

2 1/3 cup (580ml) cream

1 cup firmly packed baby rocket

1/2 cup (90g) shelled pistachios, toasted

2 clove garlic, quartered

1/2 cup (40g) coarsely grated parmesan cheese

1/4 cup (60ml) olive oil

Method

1.First, make rocket pesto; blend or process rocket, nuts, garlic and cheese until chopped coarsely. With motor operating, gradually pour in oil; process until mixture forms a thick paste.

2.Toss pumpkin with oil in large baking dish. Bake, uncovered, in hot oven about 45 minutes or until pumpkin is tender. Boil, steam or microwave potato until tender; drain.

3.Mash pumpkin and potato in large bowl until smooth; stir in egg and yolk. Using floured hand, mix in flour. Turn pumpkin mixture onto floured surface; knead about 2 minutes or until smooth.

4.Using floured hands, roll heaped teaspoons of pumpkin mixture into gnocchi-shaped ovals. Place each oval in palm of hand; press with inverted floured fork tines to flatten gnocchi slightly and make grooved imprint. [Can be made a day ahead to this stage and refrigerated, covered, or frozen for up to 3 months.]

5.Cook gnocchi, in batches, in large saucepan of boiling water; cook, uncovered, about 3 minutes or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.

6.Working quickly, while gnocchi are cooking, heat cream with 2 tablespoons of the rocket pesto in medium saucepan. Serve gnocchi with cream sauce; top with additional rocket pesto to taste.

You will need about 1.25kg of unpeeled pumpkin for this recipe.
Note

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Ingredients

Method

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