Ingredients
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Gnocchi (serves 2)
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Italian Sweet Delica pumpkin(at least 1kg in weight of the whole pumpkin). Alternative pumpkins include: Crown Prince, Kabocha, Red Kuri Squash
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40g wholemeal flourand extra for dusting
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½ tsp nutmeg
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½ tsp dried sage
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Pesto (serves 4)
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100g pumpkin seeds50g for pesto, 50g for garnish
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30g fresh basil leaves
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50g spinach
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100ml olive oil
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50g parmesanvegan option replace with 2 tsp nutritional yeast
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2 garlic cloves
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2 tbsp lemon juice
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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 | |
Steps
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1
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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. |
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2
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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). |
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3
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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. |
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4
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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. |
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5
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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. |
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