Served with homemade sundried tomato pesto.
This recipe is a labour of love. Is it quick and easy? No, but it's totally worth it.
đ˝ Serves 5-6
đ 1h 30 minutes
Ingredients
4 cups mashed pumpkin
5-6 cups plain flour/ depending on how moist the pumpkin is
½ tsp nutmeg
1 tsp of salt
Vegan butter/olive oil/sundried tomato oil to fry
Sundried tomato pesto:
2 garlic cloves
15 sundried tomatoes
1/3 cup of oil from sundried tomatoes
½ tsp salt
½ Tbsp bell pepper flakes
Pepper to taste
Instructions
Peel and chop the pumpkin into small pieces. Add the pumpkin into a large pot, cover with water and add salt. Bring to boil and cook for 25-30 min, or until soft.
Drain well and let it cool down. Mash the pumpkin in the same pot.
Place the pumpkin on a large surface. Add flour, nutmeg, and salt. Knead until well combined.
Slice the dough into 8 pieces.
Roll out one piece into a 1-2 cm thick string. Slice it into 1cm cubes.
Feel free to use a fork for a nice pattern, I like to simply shape them in my fingers.
In a large pot, bring salted water to boil. Add about 15-20 gnocchi and cook until they float for 30sec. Make sure to stir once so they donât stick to the bottom.
Remove the gnocchi from the pot.
In a large frying pan, heat 2 Tbsp of butter or oil. Place one batch of the gnocchi and fry until golden.
In the meantime, in a food processor, place all the ingredients for the sundried tomato pesto and blend until smooth.
Serve freshly made gnocchi with pesto, vegan parmesan, and fresh basil.
Enjoy!
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