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.

No additional tips available.

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

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.

Pumpkin And Watercress Gnocchi With Basil

How did you like this recipe?

Frequently Asked Questions