Pumpkin Gnocchi with Coriander Almond Pesto

Ingredients:

Pumpkin Gnocchi

- 200g (7 ounces) raw weight pumpkin, mashed or pureed (or 1 cup pureed pumpkin)
- 2 cups flour
- 1 egg
- nutmeg, salt & pepper

(makes about 45 gnocchi, we ate 10-12 each)

Step 1:

Combine pumpkin, 1 cup flour, egg, and nutmeg until uniform.

Step 2:

Add another 1/2 cup flour and stir until combined.

Step 3:

Add the last 1/2 cup of flour until dough is consistency of cookie dough.

Step 4:

Prepare a baking sheet lined with parchment paper. Flour your hands and pinch a small amount of dough to form a ball about the size of a quarter.

Step 5:

Place on the paper and repeat until all the dough is used.

Step 6:

Sprinkle a small amount of flour on top of each ball and press the tines of a fork into each one to make the distinctive indentation.

Step 7:

Boil a very large pot of salted water and once it's at a rolling boil, drop each pumpkin gnocchi in, making sure not to crowd the pot. When the pumpkin gnocchi are cooked they will float to the top, where you should retrieve them with a slotted spoon.

If you make too many, the extra pumpkin gnocchi can easily be frozen BEFORE cooking by placing your baking tray in a freezer for a few hours, then placing the pumpkin gnocchi into freezer bags to boil from frozen for a quick mid-week dinner.

Step 8:

Coriander and Almond Pesto:

- 6 stalks fresh coriander/cilantro
- 20g (.7 ounces) slivered almonds
- 4 tbsp olive oil
- 15g (.5 ounces) parmigiano reggiano
- salt & pepper

Remove the coriander leaves from the stalks.

Step 9:

Ready to process:

Step 10:

Combine all of the ingredients in a food processor (or if you haven't got one, a stick blender will do) until the coriander leaves are pulpy, but some chunks of almond remain (you don't want it too soupy, but you don't want it too chunky, either).

Step 11:

Spoon the Coriander and Almond Pesto over the Pumpkin Gnocchi and serve.