We are ushering in this magnificent time of year with a delicious recipe: butternut gnocchi with pumpkin seed pesto. The homemade gnocchi already taste excellent when pan-fried. However, refined with pumpkin seed pesto, grated Parmesan, and fresh spinach, they can hardly be topped.
Ingredients for 2 people
- 800 g butternut squash this corresponds to approx. 1.5 kg of squash
- 130 g flour (type 550 or 00 flour)
- 30 g organic & raw pumpkin seed protein powder
- 2 eggs
- 1 very generous pinch nutmeg
- 90 g Parmesan grated for the dough
- Salt & pepper
- Flour for the work surface
- 1 tbsp butter
- 2 tbsp organic pumpkin seed pesto
- 2 tbsp organic pumpkin seeds, roasted & salted
- Seasonal vegetables of your choice
- 1 handful of fresh spinach
Preparation
- Preheat the oven to 160°C (convection).
- Peel the squash, remove the seeds, cut into slices, and place on a baking tray lined with parchment paper.
- Cook in the oven for approx. 40 minutes until soft.
- Now spread the squash slices in a flat bowl and mash them with a fork or a masher and let them cool down.
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Weigh out 800 grams and mix with the eggs, flour, protein powder, and Parmesan, then season with salt and nutmeg.
- Flour the work surface very well.
- Flour your hands and form rolls from the squash mixture, trying to incorporate as little additional flour as possible into the dough. Then cut into small pieces with a knife (dip the knife in flour regularly).
- Then roll the gnocchi over a fork to give them ridges – this helps them hold the pesto better later.
- Bring water with a little salt to a simmer in a pot and then add the gnocchi to the simmering water. They are done when they rise to the surface.
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Drain the gnocchi, place them in an oiled bowl, and shake them slightly so they get a very light film of oil.
- Optional: Chop seasonal vegetables of your choice and sauté in a little oil.
- In another pan, toss the gnocchi in hot butter and fry until they take on some color, then refine with pumpkin seed pesto.
- Serve with baby spinach, grated Parmesan, sautéed vegetables, and pumpkin seeds.
