Ingredients
-
Gnocchi (serves 2)
-
Italian Sweet Delica pumpkin(at least 1kg in weight of the whole pumpkin). Alternative pumpkins include: Crown Prince, Kabocha, Red Kuri Squash
-
40g wholemeal flourand extra for dusting
-
½ tsp nutmeg
-
½ tsp dried sage
-
Pesto (serves 4)
-
100g pumpkin seeds50g for pesto, 50g for garnish
-
30g fresh basil leaves
-
50g spinach
-
100ml olive oil
-
50g parmesanvegan option replace with 2 tsp nutritional yeast
-
2 garlic cloves
-
2 tbsp lemon juice
-
Extras: Fresh rocket leaves
Directions
This delicious pumpkin gnocchi recipe is a comforting yet nourishing autumnal dish. Did you know that the vibrant orange hue of pumpkins comes from a plant pigment called beta-carotene which converts to vitamin A within the body? This nutrient is important for supporting immunity, skin health and even vision! You can boost the absorption of beta-carotene by combining your pumpkin with some healthy fats such as the pumpkin seed pesto. The pesto is a delicious way to enjoy more greens as it includes a combination of nutrient dense basil and spinach. The pumpkin seeds provide a boost of protein along immune support minerals such as zinc, which are particularly important as we head into the cold and flu season. This dish is gut friendly providing a huge 8.5g fibre per serving, thanks to the wholemeal flour and fibre-rich plants. The pesto can be made ahead of time, if looking for a speedy way to enjoy the pumpkin gnocchi as a week night dinner. The recipe is made with the help of the Panasonic Combi Oven and Breadmaker for roasting, steaming, grilling and mixing. I hope you enjoy!
Ingredients
Gnocchi (serves 2) |
|
| Italian Sweet Delica pumpkin | |
| 40g wholemeal flour | |
| ½ tsp nutmeg | |
| ½ tsp dried sage | |
Pesto (serves 4) |
|
| 100g pumpkin seeds | |
| 30g fresh basil leaves | |
| 50g spinach | |
| 100ml olive oil | |
| 50g parmesan | |
| 2 garlic cloves | |
| 2 tbsp lemon juice | |
| Extras: Fresh rocket leaves | |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find the recipe suitable for PN100 (Smaller bread size) here
Steps
|
1
|
Place the pumpkin seeds on the baking tray and grill on setting 1 in the Combi Oven (top shelf) for 5 minutes. In a food processor, blend 50g of the pumpkin seeds with the rest of the pesto ingredients and season with salt and pepper to taste. |
|
2
|
Cut pumpkin into slices leaving the skin on. Season with salt and place on a baking tray. Roast pumpkin at 220 degrees for 30 minutes in Combi Oven (top shelf). |
|
3
|
Once cooked, using a spoon dish 200g of the cooked pumpkin (without the skin) into a large bowl and mash with the nutmeg, sage and salt. Place the pumpkin mix and flour into the breadmaker, and knead on the manual kneading setting for 2 minutes. Check the mix and using a spatula scrape the dough from the edges of the breadmaker, and knead for a further minute. |
|
4
|
Place the gnocchi dough onto a well-floured surface and roll into sausage-shaped strips. Be careful not to overwork the dough. Cut the gnocchi into small rectangles and place them on the baking tray. Steam on setting 1 for 10 minutes in the Combi Oven (top shelf). Grill on setting 1 for 2 minutes. |
|
5
|
Serve the cooked gnocchi with the left-over roasted pumpkin. You can leave the skin on depending on the variety of pumpkin used (you may like to heat this up a little before serving). Serve with pesto, fresh rocket and pumpkin seeds. Season to taste. |
Loading...
