Kumara gnocchi with spinach pesto

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Kumara gnocchi with spinach pesto
  • 1/3 cup (50g) pine nuts, toasted
  • 200 gram baby spinach leaves
  • 1/3 cup (80ml) buttermilk
  • 1/2 cup (40g) grated parmesan
  • 900 gram kurnara, peeled, cut into 2 cm pieces
  • 1 cup (150g) plain flour
  • 125 gram cherry tomatoes, halved
  • 125 gram grape tomatoes, halved
  • 2 teaspoon olive oil


Kumara gnocchi with spinach pesto
  • 1
    Place pine nuts in bowl of a food processor. Pulse until finely chopped. Add spinach, buttermilk and half of parmesan. Process until smooth. Set aside.
  • 2
    Steam or microwave kumara in a large bowl on 100% (high) power for 8-l0 mins, until tender. Pat dry with paper towel. Return to bowl and mash until smooth. Add flour and stir until combined. Turn Out onto a
  • 3
    Bring a large saucepan of water to boil on high heat. Reduce heat to medium. Cook gnocchi, in batches, for 3-4 mins, until they float to surface. Use a slotted spoon to remove gnocchi and transfer to a shallow bowl.
  • 4
    Meanwhile, preheat oven to l80C or l60C fan. Place tomatoes and oil in a baking pan. Toss to coat. Bake for 10 mins, until softened slightly.
  • 5
    Add spinach pesto and most of tomato to hot gnocchi and toss to combine. Serve topped with remaining tomato and parmesan.

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