A delicious crispy pumpkin gnocchi with homemade walnut pesto —Brittnay
In This Recipe
First, preheat your oven to 400 degrees. Slice the butternut squash in half, removing the seeds with a spoon. Season generously with salt and pepper. Roast in the oven for 60-75 minutes, or until you pierce the squash and there’s no resistance. Let the squash cool.
Once cool, scoop the flesh out of the skin and whisk with a fork (or puree in a food processor) until smooth. In a saute pan, cook the squash over medium heat until the liquid has evaporated (this is important so you don’t have liquid-y dough). Cool the squash puree in the fridge. When the squash has cooled completely, whisk in the egg, Parmesan cheese, salt and pepper. Add the flour to the mixture, one cup at a time using a fork. The dough will be sticky – that’s okay. Let the dough cool for about 30 minutes.
Because kabocha squash is a pretty starchy squash, it does not give off much water, and therefore the gnocchi dough is surprisingly easy to handle
Working in portions, roll out the gnocchi into foot long “snakes” and cut them into bite size pieces. Press the tines of a fork into each one to give it that characteristic gnocchi shape.
Bring a large pot of salted water to a boil, reduce it to a low simmer and carefully add the gnocchi. They are delicate, so do not treat them like store bought pasta.
When they are completely cooked, the gnocchi will begin to float to the top of the water. Carefully transfer them to a colander using a slotted spoon. Lightly rinse them with warm water.
Finally, in a large saute pan, melt the butter until it starts to bubble. Season the gnocchi with salt and pepper and brown on all sides until they look like golden little nuggets
For the Pesto
100 g basil
1 garlic clove, grated
50 g walnuts
20 g parmesan
25 g extra virgin olive oil
salt and pepper
Add the basil, walnuts, grated garlic clove, parmesan, salt, pepper and a bit of oil to the blender. Mix it well and add the rest of the oil.