Pumpkin And Ricotta Gnocchi With Pesto And Hazelnuts
Serves
4
as an entréePreparation
20
minutesCooking
45
minutesIngredients
500g 500g Kent or butternut pumpkin, seeded, peeled, cut into 2cm chunks
¾ cup ¾ fresh ricotta, drained well
⅓ cup ⅓ finely grated parmesan (about 20g), plus extra to serve
1 1 free-range egg
A few grates of nutmeg or a pinch of ground nutmeg
Sea salt and freshly ground pepper, to season
¾ cup ¾ plain flour, plus extra to dust
1 Tbsp 1 extra virgin olive oil
⅓ cup ⅓ HFM homemade basil pesto, roughly chopped roast hazelnuts, and basil leaves, to serve
Method
- Bake for 35 minutes or until golden and very tender. Transfer to a bowl and mash until very smooth. Set aside to cool to room temperature. Measure out ¾ cup of mashed pumpkin and reserve any remaining for another use.
- Stir in ricotta, parmesan, egg and nutmeg. Season. Stir in flour in two batches, mixing until a firm, yet slightly sticky, dough forms.
- Divide dough into 4 portions. Roll each portion on a lightly floured surface to create a 2cm-thick sausage shape, then cut into 2cm pieces using a lightly floured knife.
- Gently press each with the back of a fork to slightly flatten and indent, and place onto remaining baking tray.
- Meanwhile, bring a large saucepan of salted water to the boil.
- Add half the gnocchi to the boiling water and cook for about 3 minutes or until gnocchi pieces float to the surface. Using a slotted spoon, transfer to a large bowl, shaking off water. Add olive oil and toss to coat. Repeat with remaining gnocchi.
- Serve immediately drizzled with pesto, and scattered with hazelnuts, basil leaves, extra parmesan and black pepper.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
