Pumpkin Gnocchis With Coriander Pesto

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Line a baking tray with baking paper, place the pumpkin cubes over it and bake for about 20 minutes (until tender).

3. 3

   Bake the potatoes with the skin and peel them after slightly cooled.

4. 4

   Pass the pumpkin cubes and the boiled potatoes through a food mill and into a bowl.

5. 5

   Mix the flour, egg, salt to taste, nutmeg and pepper, kneading well.

6. 6

   On a floured board, form small rolls of dough (if necessary add a little more flour to the dough) and cut them into pieces of about 2 cm in length.

7. 7

   You can mark the gnocchi with a fork so that they can have stripes.

8. 8

   For the pesto, chop the coriander leaves with the garlic, pine nuts (reserving 2 tablespoons), olive oil, salt and cheese, using a food processor.

9. 9

   Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.

10. 10

    When they come to the surface, remove with a skimmer into a bowl.

11. 11

    Keep the cooking water.

12. 12

    Toast the two tablespoons of pine nuts in a frying pan and reserve.

13. 13

    Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.

14. 14

    Sprinkle with toasted pine nuts.

15. 15

    Serve immediately with more grated cheese at your taste.

* Per serving · 4 servings · Values may vary.