POTATO AND PUMPKIN GNOCCHI WITH WALNUT PESTO
PREP TIME: 25 MINS
COOKING TIME: 1 HR, 15 MINS
SERVES: 4
INGREDIENTS
Gnocchi
500g Spudlite potatoes
800g pumpkin, peeled and diced
Spray olive oil
2 egg yolks
1/3 cup grated parmesan
1/8 teaspoon nutmeg
1/2 teaspoon baking powder
salt flakes and freshly ground black pepper
1 cup (150g) plain flour
2 tablespoons olive oil
¼ cup walnuts, roughly chopped
Pesto
1 cup basil leaves
1 ½ cups wild rocket leaves
1 clove garlic, crushed
2/3 cup walnuts
2/3 cup grated parmesan
½ cup (125ml) olive oil
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
2. Place potatoes with skins on in preheated oven for 1 hour. Place pumpkin on prepared baking tray and spray with olive oil until coated all over. Place in oven for final 30 minutes of cooking.
3. Meanwhile for the pesto, combine basil, 1 cup rocket, garlic, walnuts and parmesan together in a food processor, pulsing until mixture is a fine crumb. With the motor going, slowly add olive oil until mixture comes together as a smooth paste. Season with salt and pepper, set aside until required.
4. Remove potatoes and pumpkin from oven. Allow potatoes to cool for 5 minutes before removing skins and scooping flesh out. Mash hot potato and 2/3 of the roast pumpkin until very smooth, using a potato ricer if possible. Reserve remaining roast pumpkin to serve.
5. Place warm mash into a medium mixing bowl. Add yolks, parmesan, nutmeg, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.
6. On a clean lightly floured surface, evenly divide dough into four pieces and roll each piece into approximately 30cm long sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
7. To cook gnocchi, bring a large saucepan of salted water to a simmer. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and drain off excess water, reserving 1/3 cup (125ml) of cooking water.
8. Heat olive oil in large non-stick frying pan over a medium heat. Add gnocchi to pan in small batches and cook for 5 minutes turning occasionally until golden on both sides. Set aside in a large bowl.
To serve, add half the pesto and reserved cooking water to a small bowl, stirring to combine. Pour pesto over gnocchi, tossing until well coated. Add reserved roasted pumpkin, chopped walnuts and remaining wild rocket, tossing to combine. Serve gnocchi immediately with extra parmesan.
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