Pumpkin Gnocchi with Pesto
30 minutes
Homemade pumpkin and Parmesan gnocchi served with peas and green beans. Tossed in a basil pesto with onions and garlic, this is a great meal for any occasion.
Scott
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Ingredients
Serves: 4
- 500g pumpkin, seeded, peeled and diced
- 1 egg yolk
- 1/2 cup Parmesan, grated
- 1/4 teaspoon ground nutmeg
- 1/4 cup plain flour
- 100g butter
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 200g fresh green beans, thinly sliced
- 1 cup peas
- 1 tablespoon lemon juice
- 1/4 cup basil leaves, chopped
- 1/4 cup basil pesto
- Parmesan cheese for serving
Directions
Preparation:30min ›
Ready in:30min
- Place a colander over a saucepan of boiling water, water line below the colander (or use a steamer pot, if you have one). Place in pumpkin, cover lightly then steam for 15 minutes. Remove to a bowl then mash.
- Stir in egg yolk, Parmesan and nutmeg. Slowly add flour mixture until it forms a dough and pulls away from the sides of the bowl. Roll into 2 cm balls, place on a lined baking tray then press down lightly with the back of a fork.
- In a frying pan, stir together the butter, onion, garlic, beans and peas. Cook until tender. Stir in lemon juice, basil leaves and pesto.
- In a saucepan of boiling salted water, cook gnocchi until it floats. Remove with a slotted spoon and stir into the pea mixture until coated. Sprinkle with a bit of Parmesan to serve.
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