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.
500g pumpkin, seeded, peeled and diced
1 egg yolk
1/2 cup Parmesan, grated
1/4 teaspoon ground nutmeg
1/4 cup plain flour
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
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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.