Ending the weekend with a bang with these scrumptious gnocchi.
The delicate, sweet taste of pumpkin; the bold flavour of sage...a match made in heaven.
The Sage Walnut Pesto is one of my mum's favourite and such a unique one.
As for the Gnocchi - this recipe will make enough for 6-8 people but you can just cook part right away and freeze the rest. Or half the quantity.
Ingredients
For the Eggless Pumpkin Gnocchi (for 6-8, you can cook part and freeze the rest):
1kg pumpkin, cubed
400g 00 flour
200g potato starch
1 tsp salt
For the Vegan Sage Walnut Pesto:
35g fresh sage
10 walnuts
A small bunch fresh parsley
Extra virgin olive oil
Salt and pepper to taste
Method
Bring water to a boil and add the pumpkin. Boil until the outer part has softened but the inside is still raw. Drain, sprinkle salt and bake at 180°C for 30 minutes. Mash with a masher till very smooth.
Start adding the flour 1 tbsp at a time while kneading. Stop when you obtain a smooth dough that is still a bit sticky but comes off the counter easily.
Divide into small pieces and roll each to a tube of roughly 2cm. Cut into equal small pieces. Set aside on a floured surface.
Make the pesto by adding all ingredients minus the oil to a blender. Start blending while adding the oil slowly with the blender still on. Blend to the desired consistency.
Bring salted water to a boil in a pot and add the gnocchi. They will only take a minute or less to cook - you know they are ready when they start floating on top. Reserve half ladle of cooking water for the pesto and drain the rest.
Transfer the gnocchi to a serving bowl, stir in the pesto and mix well. Serve immediately.
Word of the Day
Salvia
(sage, pronounced sàl·via)
