Name: Pumpkin gnocchi with green beans
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram peeled, seeded pumpkin, cut into large pieces; 1 egg yolk; 1/2 cup parmesan, freshly grated, plus extra, to serve; 1/4 teaspoon ground nutmeg; 1 1/4 cup plain flour, plus extra, if needed; 100 gram butter; 200 gram green beans, thinly sliced diagonally; 1 cup frozen peas; 1 tablespoon lemon juice; 1/2 cup basil leaves, torn, plus small leaves extra, to serve

Ingredients

500 gram peeled, seeded pumpkin, cut into large pieces

1 egg yolk

1/2 cup parmesan, freshly grated, plus extra, to serve

1/4 teaspoon ground nutmeg

1 1/4 cup plain flour, plus extra, if needed

100 gram butter

200 gram green beans, thinly sliced diagonally

1 cup frozen peas

1 tablespoon lemon juice

1/2 cup basil leaves, torn, plus small leaves extra, to serve

Method

1.Steam pumpkin over a saucepan of boiling water for 15 minutes or until tender. Cool slightly. Push through a sieve into a heatproof bowl. Add egg yolk, parmesan and nutmeg. Season.

2.Add flour to pumpkin mixture; stir until mixture begins to come away from side of bowl, adding extra flour if needed.

3.Divide dough into 4 equal portions. Roll 1 portion on a lightly floured board into a 40cm-long log, about 2cm thick.

4.Using a lightly floured knife, cut dough into 2cm lengths. Press each length lightly with a floured fork. Line a baking tray with baking paper. Transfer gnocchi to prepared tray. Repeat with remaining dough.

5.Melt butter in a deep frying pan over moderately high heat. When butter begins to foam, add beans and peas; cook and stir for 3 minutes or until just tender. Stir in juice and basil. Season. Remove from heat; cover to keep warm.

6.Cook gnocchi in a large saucepan of boiling salted water for 2 minutes or until gnocchi floats on the surface. Using a large slotted spoon, transfer gnocchi to butter mixture in pan; toss gently to coat.

7.Spoon into shallow serving bowls. Sprinkle with extra parmesan and extra basil. Serve.

Health tip: For better heart health, use reduced-fat dairy spread instead of butter.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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