Pumpkin gnocchi with rocket and walnut pesto

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.

Instructions:

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.