Pesto Pumpkin Gnocchi
Pesto Pumpkin Gnocchi
This pesto pumpkin gnocchi is a comforting, nourishing, gluten-free meal. Pumpkin is rich in beta carotene, vitamin C and fibre, which support strong immunity, skin and eye health while also helping to keep you feeling satisfied.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 450–500g pumpkin, peeled & diced
- 1½ cups gluten-free plain fl our
- ½ tsp xanthan gum (if the plain fl our doesn’t contain it)
- 1 egg, beaten
- 1⁄3 cup pesto
- 2 handfuls rocket
- Handful shaved parmesan
- Handful toasted pinenuts
Method
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Place pumpkin on a baking tray and bake for 30-35 mins until soft and cooked through. Mash and set aside to cool.
- To make the dough, place the pumpkin purée in a large bowl. Add the gluten-free flour, xanthan gum and the beaten egg. Mix gently until a soft dough forms. If the dough feels too sticky, add a little more flour, 1 tbsp at a time.
- Turn the dough out onto a lightly floured surface. Shape into a round disc and divide into 6 equal portions, like you’re cutting a pizza.
- Using floured hands, roll each portion into a log about the thickness of your finger and cut into 2cm pieces. Lightly roll each piece into an oval gnocchi shape and place on a floured tray. Repeat with the remaining dough.
- Bring a large pot of salted water to the boil. Add the gnocchi in batches. Once they float to the surface, allow them to cook for about 30 secs, then remove with a slotted spoon and set aside.
- Heat some olive oil in a frying pan over medium heat. Add the cooked gnocchi and cook for 5 mins, turning gently, until golden and lightly crisp.
- Remove the pan from the heat and toss through the pesto. Gently fold in the rocket. Serve topped with shaved parmesan and toasted pine nuts.
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