Pumpkin gnocchi with rocket and walnut pesto
Discover the earthy flavors of homemade Pumpkin Gnocchi paired with a zesty Rocket and Walnut Pesto. Made with fresh potatoes, pumpkin, arugula, and parmesan, this recipe is a wholesome and delicious delight perfect for any meal. Easy to prepare and rich in nutrients, it’s a savory treat for your taste buds.
- 24 Apr 2024
- Cook time 45 min
- Prep time 60 min
- 4 Servings
- 8 Ingredients
Pumpkin gnocchi with rocket and walnut pesto is a delightful dish that combines the comforting texture of gnocchi with the fresh, zesty flavor of rocket (arugula) pesto. This recipe is perfect for a cozy dinner that feels both hearty and healthy, weaving together the earthy tones of pumpkin and walnuts with the sharpness of parmesan and the richness of olive oil.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil.
- Add the diced potatoes and pumpkin to the boiling water. Cook until tender, about 15 minutes.
- Drain the vegetables and allow them to cool slightly.
- In a large mixing bowl, mash the cooked potatoes and pumpkin until smooth. You can use a potato masher or a ricer for this.
- Add the flour and grated parmesan cheese to the mashed vegetables. Mix until a soft dough forms.
- Lightly flour a work surface. Divide the dough into smaller portions.
- Roll each portion into long ropes of about 1/2-inch thickness.
- Cut the ropes into 1-inch pieces. You can gently press the pieces with a fork to create ridges, if desired.
- Bring another large pot of salted water to a boil.
- Drop the gnocchi into the boiling water. Cook in batches to avoid overcrowding.
- The gnocchi are ready when they float to the surface, which usually takes about 2-3 minutes. Remove them with a slotted spoon and set aside.
- In a food processor, combine the arugula, walnuts, and garlic cloves. Pulse until finely chopped.
- With the processor running, gradually add the olive oil until the mixture becomes smooth and creamy.
- Season with salt and pepper to taste.
- In a large serving bowl, gently toss the gnocchi with the rocket and walnut pesto until well coated.
- Serve the gnocchi immediately, garnished with additional grated parmesan cheese and a drizzle of olive oil if desired.
Tips:
- Make sure to use starchy potatoes for the gnocchi to ensure a light and fluffy texture. Russet or Yukon Gold potatoes work best.
- When boiling the potatoes, start them in cold water to cook them more evenly and avoid a gummy texture.
- Drain the potatoes and pumpkin well after cooking to avoid excess moisture, which can make the dough too sticky.
- Toast the walnuts lightly before blending them into the pesto to enhance their flavor and add a richer taste to the dish.
- When forming the gnocchi, handle the dough as little as possible to maintain its light texture.
- If the gnocchi dough is too sticky, add a little more flour, but be cautious—too much flour can result in dense gnocchi.
- Cook the gnocchi in small batches to prevent them from sticking together in the pot.
Pumpkin gnocchi with rocket and walnut pesto is a unique and mouth-watering dish that showcases the versatility of simple, fresh ingredients. With a bit of preparation and some careful cooking, you can create a meal that is both comforting and elegant. Enjoy this delightful blend of flavors and textures with family and friends for a memorable dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 560kcal | 22% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 7g | 17% |
| Sugar 3.93g | 4% |
| Fat | |
| Fat 55g | 62% |
| Saturated 8g | 26% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 40mg | 7% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 2.83mg | 18% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.80mg | 0% |
| Iron, Fe 3.30mg | 30% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 970mg | 28% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 2.67mg | 24% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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