Pumpkin Gnocchi with Pumpkin Seed Pesto
How to make Bettina Campolucci's roasted pumpkin gnocchi, a vegan recipe finished with pumpkin seed pesto and grated macadamia nuts.
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.thelondoneconomic.com.
Ingredients
- 1 small Kabocha pumpkin (enough to produce approx. 300g of pumpkin purée)
- 3 big floury potatoes (around 500g)
- 250 g flour
- Salt
- 250 ml olive oil (plus extra for sealing)
- 120 g pumpkin seeds
- A bunch fresh basil (around 30g)
- 1 garlic clove (peeled)
- 1/2 tbsp each salt and black pepper
- Grated macadamia nuts
- Fresh basil
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