Food Tweaks

Pumpkin Gnocchi with Hazelnut Pesto

Step by step

  • Dice the pumpkin. Cook in boiling water in a pan. When it is tender, strain and reserve.
  • Make the gnocchi dough by combining the pumpkin with rest of the dough ingredients. Add flour little by little. Once the dough is pliable and compact, it is ready to shape.
  • Boil a pan of water. Stretch out the dough, sprinkling the board with flour if necessary. Cut the dough into uniform, medium-sized cylinders. With a knife, cut the cylinders into bite-sized portions and shape softly with a fork. Keep in the fridge.
  • For the pesto, crush garlic and basil (200g) with a little salt and then add in the hazelnuts and grind until it forms a paste, add in the oil little by little until smooth.
  • Boil water. Add the gnocchi slowly (6–7 pieces). Simmer over a medium-low heat until they all float to the top. Skim them off and allow to stand for a minute to drain.
  • Once ready, add the pesto.
  • Eat!

Ingredients

Gnocchi
  • 500g pumpkin
  • 150-200g wholegrain flour
  • 1 egg
  • 1 teaspoon turmeric
  • Nutmeg
  • Black pepper
  • Salt
Pesto
  • Basil, garlic, salt, and a handful of hazelnuts

Tips

  • Turmeric is a natural anti-inflammatory. But also, if combined with pepper, as in this recipe, its effects are greatly enhanced. It is a good idea to use different spices to flavor our food, since they add flavor and allow us to add less salt.
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