Pumpkin And Watercress Gnocchi With Basil Recipe

Name: Pumpkin And Watercress Gnocchi With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oz canned or fresh pumpkin or other squash; 1/2 cup plain white flour, sifted; 1/4 cup vegetarian or regular parmesan cheese, grated; 2 cups watercress or arugula leaves, picked off the stalks; 1 green onion, finely sliced, green part included; 2 oz small green and purple basil leaves; salt and freshly ground black pepper; S A U C E; 1/2 cup olive oil; 1oz watercress or arugula, large stalks removed, then roughly chopped; 1oz vegetarian or regular parmesan cheese, grated; 1 clove garlic, very finely chopped; salt and freshly ground black pepper

Servings: persons

24 oz canned or fresh pumpkin or other squash
1/2 cup plain white flour, sifted
1/4 cup vegetarian or regular parmesan cheese, grated
2 cups watercress or arugula leaves, picked off the stalks
1 green onion, finely sliced, green part included
2 oz small green and purple basil leaves
salt and freshly ground black pepper
S A U C E
1/2 cup olive oil
1oz watercress or arugula, large stalks removed, then roughly chopped
1oz vegetarian or regular parmesan cheese, grated
1 clove garlic, very finely chopped
salt and freshly ground black pepper

1
If using fresh pumpkin: Peel and cut the pumpkin into 11/2 in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper.
2
Bring to the boil, then simmer for 6-7 minutes until tender.
3
Drain well, mash with a fork or potato masher and add the sifted flour.
4
If using canned pumpkin:
5
Combine pumpkin, parmesan cheese, shredded watercress, green onion, and basil. Mix well until thoroughly incorporated. Add salt and pepper to taste.
6
With floured hands, shape the mixture into oblong walnut-like shapes. Set aside. Bring a large pan of salted water to the boil and drop the gnocchi in for 2 minutes until cooked and no longer floury.
7
Test one first to make sure that it does not fall apart when cooking.
8
Add a little more flour if necessary. To make the sauce, blend the oil, chopped watercress, vegetarian parmesan, garlic, salt and pepper in a bowl.
9
Place the drained gnocchi in a large flat bowl, pour the sauce all over and serve at once.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 oz canned or fresh pumpkin or other squash, 1/2 cup plain white flour, sifted, 1/4 cup vegetarian or regular parmesan cheese, grated, 2 cups watercress or arugula leaves, picked off the stalks, and more.

Yes, Pumpkin And Watercress Gnocchi With Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Watercress Gnocchi With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions