• 300 grams pumpkin (diced)
  • 2 potatoes
  • 200 grams wheat flour (T55 unleavened)
  • 1 egg
  • salt (to taste)
  • nutmeg (to taste)
  • pepper (to taste)
  • 40 grams fresh coriander (chopped)
  • 1 clove garlic
  • 20 grams pine nuts (crushed, + 2 tablespoons)
  • 1 deciliter olive oil
  • 1 teaspoon salt
  • 40 grams Azores island cheese (grated)


  1. Preheat the oven to 400ºF.
  2. Line a baking tray with baking paper, place the pumpkin cubes over it and bake for about 20 minutes (until tender).
  3. Bake the potatoes with the skin and peel them after slightly cooled.
  4. Pass the pumpkin cubes and the boiled potatoes through a food mill and into a bowl.
  5. Mix the flour, egg, salt to taste, nutmeg and pepper, kneading well.
  6. On 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.
  7. You can mark the gnocchi with a fork so that they can have stripes.
  8. For the pesto, chop the coriander leaves with the garlic, pine nuts (reserving 2 tablespoons), olive oil, salt and cheese, using a food processor.
  9. Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
  10. When they come to the surface, remove with a skimmer into a bowl.
  11. Keep the cooking water.
  12. Toast the two tablespoons of pine nuts in a frying pan and reserve.
  13. Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
  14. Sprinkle with toasted pine nuts.
  15. Serve immediately with more grated cheese at your taste.
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