Dinner ideas

Pumpkin gnocchi with rocket pesto

Pumpkin makes traditional gnocchi even softer and more tender, while the rocket pesto adds a blast of flavour to the finished dish.
pumpkin gnocchi with rocket pesto



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.


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