Pumpkin gnocchi with almond pesto recipe

Name: Pumpkin gnocchi with almond pesto recipe
Ingredients: 800 g Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges; 100 g plain flour; 1 pinch freshly grated nutmeg; 12 sage leaves; 50 g raw almonds; 1 garlic clove; 1 tsp nutritional yeast (yeast flakes); 5 tbsp extra virgin olive oil; 50 g oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped; 1 pinch each of salt and black pepper

www.lovefood.com

This vegan gnocchi with almond-sage pesto is a real crowd-pleaser.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.

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Ingredients

800 g Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges
100 g plain flour
1 pinch freshly grated nutmeg
12 sage leaves
50 g raw almonds
1 garlic clove
1 tsp nutritional yeast (yeast flakes)
5 tbsp extra virgin olive oil
50 g oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
1 pinch each of salt and black pepper