Pumpkin gnocchi with almond pesto recipe
This vegan gnocchi with almond-sage pesto is a real crowd-pleaser.
Ingredients
- 800 g Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges
- 100 g plain flour
- 1 pinch freshly grated nutmeg
- 12 sage leaves
- 50 g raw almonds
- 1 garlic clove
- 1 tsp nutritional yeast (yeast flakes)
- 5 tbsp extra virgin olive oil
- 50 g oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
- 1 pinch each of salt and black pepper
- 28.2 oz Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges
- 3.5 oz plain flour
- 1 pinch freshly grated nutmeg
- 12 sage leaves
- 1.8 oz raw almonds
- 1 garlic clove
- 1 tsp nutritional yeast (yeast flakes)
- 5 tbsp extra virgin olive oil
- 1.8 oz oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
- 1 pinch each of salt and black pepper
- 28.2 oz Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges
- 3.5 oz plain flour
- 1 pinch freshly grated nutmeg
- 12 sage leaves
- 1.8 oz raw almonds
- 1 garlic clove
- 1 tsp nutritional yeast (yeast flakes)
- 5 tbsp extra virgin olive oil
- 1.8 oz oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
- 1 pinch each of salt and black pepper
Details
- Cuisine: Italian
- Recipe Type: Gnocchi
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Line a sheet pan with parchment paper.
- Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
- Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
- Bring a large pot of salted water to a boil.
- Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
- On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
- In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
- Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
- Toss the gnocchi with the sage pesto, add the tomatoes and serve.
This recipe is from The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes by The Silver Spoon Kitchen. Published by Phaidon on 12 March, £35.00.
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