Pumpkin Gnocchis with Coriander PestoAnanás e Hortelã
300 grams pumpkin (diced)
200 grams wheat flour (T55 unleavened)
salt (to taste)
nutmeg (to taste)
pepper (to taste)
40 grams fresh coriander (chopped)
1 clove garlic
20 grams pinenuts (crushed, + 2 tablespoons)
1 deciliter olive oil
1 teaspoon salt
40 grams Azores island cheese (grated)
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1Preheat the oven to 400ºF.
2Line a baking tray with baking paper, place the pumpkin cubes over it and bake for about 20 minutes (until tender).
3Bake the potatoes with the skin and peel them after slightly cooled.
4Pass the pumpkin cubes and the boiled potatoes through a food mill and into a bowl.
5Mix the flour, egg, salt to taste, nutmeg and pepper, kneading well.
6On a floured board, form small rolls of dough (if necessary add a little more flour to the dough) and cut them into pieces of about 2 cm in length.
7You can mark the gnocchi with a fork so that they can have stripes.
8For the pesto, chop the coriander leaves with the garlic, pine nuts (reserving 2 tablespoons), olive oil, salt and cheese, using a food processor.
9Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
10When they come to the surface, remove with a skimmer into a bowl.
11Keep the cooking water.
12Toast the two tablespoons of pine nuts in a frying pan and reserve.
13Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
14Sprinkle with toasted pine nuts.
15Serve immediately with more grated cheese at your taste.