Pumpkin Gnocchi with Spinach Pesto Recipe

Looking for an easy Pumpkin Gnocchi with spinach pesto recipe? Learn how to make Pumpkin Gnocchi with spinach pesto using healthy ingredients.


Submitted by di85

Makes 4 servings



Yummy! But in moderation as is very high in calories at 734 cals per serving.

Recipe Ingredients for Pumpkin Gnocchi with spinach pesto

1 1/2 kg pumpkin, deseeded
1 tsp salt
1/4 tsp nutmeg, ground
1 tsp black pepper
340 g (2 1/2 cups) plain flour
1/8 cup plain flour, extra to dust
11 g Parmesan, Shaved (to serve)
70 g baby spinach leaves
55 g (1/3 cup) pine nuts, toasted
45 g (1/2 cup) Parmesan, finely shredded
1 garlic clove, crushed
60 ml (1/4 cup) olive oil
1 tsp salt
1 tsp black pepper, freshly ground

Recipe Directions for Pumpkin Gnocchi with spinach pesto

  1. 1. To make the spinach pesto, place the spinach, pine nuts, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.

  2. 2. Preheat oven to 200C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly.

  3. 3. Carefully peel away the pumpkin skin and any dark crispy pieces. Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper.

  4. 4. Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths.

  5. 5. Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough.

  6. 6. Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well. Divide the gnocchi among serving plates and spoon over the pesto. Serve immediately topped with shaved parmesan.

  7. Notes

  8. * To freeze: Pesto (for up to 1 month): Place in an airtight container. Seal, label, date and freeze. gnocchi (for up to 1 month): Place the uncooked gnocchi in a single layer on lined baking trays, place uncovered in freezer for 1 hour or until hard. Transfer all gnocchi to a freezer bag. Seal, label, date and freeze.

  9. * To thaw: Place pesto in fridge for 8 hours.

  10. * To cook: Cook gnocchi from frozen. Follow step 6, cooking the gnocchi for 3-4 minutes per batch.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 527.8g
Amount Per Serving
Calories
734
Calories from Fat
263
% Daily Value*
Total Fat
29.2g
45%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
1412mg
59%
Potassium
1082mg
31%
Total Carbohydrates
102.2g
34%
Dietary Fiber
14.5g
58%
Sugars
13.4g
Protein
21.3g
Vitamin A 1201% Vitamin C 35%
Calcium 29% Iron 62%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very low in cholesterol
  • High in manganese
  • Very high in vitamin A
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