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  • Isabella Akshay

Pumpkin Gnocchi with Sage Walnut Pesto

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)



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