Winter Squash Gnocchi With Arugula Pesto

1. 1

   Preheat oven to 400u00b0F.

2. 2

   To make the arugula pesto, combine arugula, nuts, garlic and cheese in a food processor and pulse until coarsely chopped. With the motor running, gradually add olive oil and process until mixture forms a thick paste. Set aside.

3. 3

   For the gnocchi, toss squash with oil in a large baking dish. Bake, uncovered, for about 45 mins, or until tender. Boil, steam or microwave potatoes until tender. Mash squash and potato until smooth. Stir in egg and egg yolk. Using floured hand, mix in flour. Turn out onto a floured work surface and knead for 2 mins, or until smooth.

4. 4

   Using floured hands, roll heaped teaspoons of mixture into gnocchi-shaped ovals. Place each oval in the palm of your hand and press with inverted floured fork tines to flatten slightly and make a grooved imprint. (The gnocchi can be made a day ahead to this stage and refrigerated, covered, or frozen for up to 3 months.)

5. 5

   Working in batches, cook gnocchi in boiling water for 3 mins, or until gnocchi float to the surface. Remove with a slotted spoon and drain.

6. 6

   While gnocchi are cooking, heat cream with 2 tbsp arugula pesto in a medium saucepan. Serve gnocchi with cream sauce. Top with additional arugula pesto to taste.

* Per serving · 4 servings · Values may vary.