Pumpkin Gnocchi with Pesto

Pumpkin Gnocchi with Pesto


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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.


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

Preparation:30min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. In a frying pan, stir together the butter, onion, garlic, beans and peas. Cook until tender. Stir in lemon juice, basil leaves and pesto.
  4. 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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