Warm up the family with this delicious potato and pumpkin gnocchi with flavoursome rocket pesto – a perfect comfort meal for the colder winter nights.
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Potato and pumpkin gnocchi with rocket pesto
1.Preheat oven to 180°C.
2.Prick unpeeled potatoes with a fork. Place on a baking tray; roast for 45 minutes.
3.Place pumpkin on a baking-paper-lined oven tray; drizzle with 1 teaspoon of the oil, season and toss to coat. Roast, alongside potato, for final 30 minutes of potato cooking time, or until potato and pumpkin are tender.
4.Meanwhile, make rocket pesto; season.
5.When cool enough to handle, peel potatoes. Using a ricer, mouli or a fine sieve and a wooden spoon, mash potato and half the pumpkin in a large bowl until very smooth; season. Stir in cheese and 1/2 cup of the flour to make a firm dough. Add remaining flour only if needed.
6.Divide dough into 4 equal portions. Roll each portion on a gluten-free-floured surface into 2cm thick sausage shapes; cut each into 3cm pieces, roll into balls. Roll each ball along the tines of a fork, pressing lightly on top of ball with your index finger to form a classic gnocchi shape, with grooves on one side and a dimple on the other.
7.Cook gnocchi, in three batches, in a large saucepan of boiling water, uncovered, 2 minutes or until gnocchi float to the surface. Continue cooking for 2 minutes. Remove from pan with a slotted spoon; drain.
8.Heat remaining oil in a medium frying pan over high heat; cook gnocchi and remaining pumpkin, in two batches, stirring gently, for 2 minutes or until pumpkin is golden.
9.Heat remaining oil in a medium frying pan over high heat; cook gnocchi and remaining pumpkin, in two batches, stirring gently, for 2 minutes or until pumpkin is golden.
10.Process basil, rocket, parmesan and garlic until finely chopped. With motor operating, add oil in a thin, steady stream; process until combined.