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Pumpkin Gnocchi with Coriander Almond Pesto (Thanksgiving Recipes)


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  #1  
Old 02-02-2010, 09:53 AM
bholus10 bholus10 is offline
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Default Pumpkin Gnocchi with Coriander Almond Pesto (Thanksgiving Recipes)


Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 4


Dinner Pasta Eastern

Ingredients:





Pumpkin Gnocchi

- 200g (7 ounces) raw weight pumpkin, mashed or pureed (or 1 cup pureed pumpkin)
- 2 cups flour
- 1 egg
- nutmeg, salt & pepper

(makes about 45 gnocchi, we ate 10-12 each)



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  #2  
Old 02-02-2010, 09:53 AM
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Step 1:








Combine pumpkin, 1 cup flour, egg, and nutmeg until uniform.
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Old 02-02-2010, 09:53 AM
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Step 2:








Add another 1/2 cup flour and stir until combined.
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Old 02-02-2010, 09:54 AM
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Step 3:






Add the last 1/2 cup of flour until dough is consistency of cookie dough.
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Old 02-02-2010, 09:54 AM
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Step 4:








Prepare a baking sheet lined with parchment paper. Flour your hands and pinch a small amount of dough to form a ball about the size of a quarter.
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Old 02-02-2010, 09:54 AM
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Step 5:






Place on the paper and repeat until all the dough is used.
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Old 02-02-2010, 09:54 AM
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Step 6:








Sprinkle a small amount of flour on top of each ball and press the tines of a fork into each one to make the distinctive indentation.
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Old 02-02-2010, 09:55 AM
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Step 7:






Boil a very large pot of salted water and once it's at a rolling boil, drop each pumpkin gnocchi in, making sure not to crowd the pot. When the pumpkin gnocchi are cooked they will float to the top, where you should retrieve them with a slotted spoon.

If you make too many, the extra pumpkin gnocchi can easily be frozen BEFORE [COLOR=#2B65B0 ! important]cooking [/COLOR]by placing your baking tray in a freezer for a few hours, then placing the pumpkin gnocchi into freezer bags to boil from frozen for a quick mid-week dinner.
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  #9  
Old 02-02-2010, 09:55 AM
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Step 8:





Coriander and Almond Pesto:

- 6 stalks fresh coriander/cilantro
- 20g (.7 ounces) slivered almonds
- 4 tbsp olive oil
- 15g (.5 ounces) parmigiano reggiano
- salt & pepper

Remove the coriander leaves from the stalks.
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  #10  
Old 02-02-2010, 09:56 AM
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Step 9:








Ready to process:
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  #11  
Old 02-02-2010, 09:56 AM
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Step 10:






Combine all of the ingredients in a food processor (or if you haven't got one, a stick blender will do) until the coriander leaves are pulpy, but some chunks of almond remain (you don't want it too soupy, but you don't want it too chunky, either).
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  #12  
Old 02-02-2010, 09:56 AM
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Step 11:






Spoon the Coriander and Almond Pesto over the Pumpkin Gnocchi and serve.
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