cooking with nothing

Pumpkin gnocchi with rocket pesto

 

This is the perfect in-between season meal. It combines the warming goodness of wintry pumpkin with the freshness of a punchy pesto. Use flour from allowed grains and approved spices to make it hypoallergenic. 

Serves four 

• 1 kilo x pumpkin, cooked and mashed 
• 4 cups x flour 
• 1 tsp x allspice
• 2 tsp x cinnamon
• 1 x tsp x nutmeg
• 4 x garlic cloves, crushed
• 1/2 tsp x cayenne pepper (optional)
• 4 TBSP x olive oil
• salt and pepper to taste

For the pesto

• A large handful of rocket leaves
• A small handful of basil 
• 1/2 x red onion
• 1 x lemon, juiced
• 1/4 cup x toasted pine nuts
• olive oil
• salt and pepper to taste

Add the garlic and spices with half the olive oil and mix well. Slowly mix in the flour and knead until a smooth dough forms. If the mixture is too wet, add some more flour until smooth. Rest for 30 minutes.

Meanwhile, make the pesto by combining the rocket, red onion, basil, lemon juice and pine nuts in a food processor. Blend while adding a steady stream of olive oil until the pesto is smooth but still a bit chunky. 

Tear off a handful of dough and roll it into a thin sausage. Cut into pieces about 3-cm long, then mark them with a fork.

Cook the gnocchi in boiling water until they float, then drain. Stir the pesto through the gnocchi until well covered. Season well, then serve. 

1. blessedlynn liked this
2. bromine liked this
3. darkknightofdisco liked this
4. thisisarock reblogged this from cookingwithnothing and added:

   sounds fucking amazing

5. i-db reblogged this from cookingwithnothing
6. cloudengelreblogs liked this
7. cookingwithnothing posted this