Recipe

Potato and pumpkin gnocchi with rocket pesto

Warm up the family with this delicious potato and pumpkin gnocchi with flavoursome rocket pesto - a perfect comfort meal for the colder winter nights.

  • 24 mins preparation
  • 51 mins cooking
  • Serves 4
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Ingredients

Potato and pumpkin gnocchi with rocket pesto
  • 3 medium potatoes (600g), unpeeled
  • 800 gram pumpkin, cut into cubes
  • 3 teaspoon olive oil
  • 1/3 cup (25g) finely grated parmesan
  • 2/3 cup (90g) gluten-free plain (all-purpose) flour, approximately
  • 15 gram baby rocket (arugula) leaves
Rocket Pesto
  • 1 cup loosely packed fresh basil leaves
  • 15 gram baby rocket parmesan
  • 1/2 cup finely grated parmesan
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) olive oil

Method

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.
Rocket pesto
  • 10
    Process basil, rocket, parmesan and garlic until finely chopped. With motor operating, add oil in a thin, steady stream; process until combined.

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