How to Make Pumpkin gnocchi with rocket and walnut pesto?
Credit by: KingOfChef
Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until almost tender. Place the pumpkin in a steamer basket and place over the potato. Cook for a further 8-10 minutes or until the pumpkin and potato are tender. Remove from heat and drain well. Set aside to cool slightly.
Peel the potato. Use a potato ricer to mash the potato and pumpkin into a medium bowl. Alternatively, use a potato masher to mash until smooth.
Add the flour and parmesan to the potato mixture and season with salt and pepper. Use a wooden spoon to stir until just combined. Use your hands to knead until smooth. If mixture is too soft, add more flour until it forms a firm dough.
Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on a lined tray.
To make the rocket and walnut pesto, use a food processor to finely chop the rocket, walnuts, parmesan and garlic. With the motor running, add the oil in a thin, steady stream until incorporated. Season with salt and pepper.
Bring a large saucepan of salted water to the boil over medium heat. Add one-third of the gnocchi and cook for 3-4 minutes or until gnocchi rises to the surface of the water. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 2 more batches with remaining gnocchi.
Spoon gnocchi among serving bowls. Top with a dollop of pesto. Serve immediately with extra rocket leaves and shaved parmesan.