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Pumpkin Gnocchi with Coriander Almond Pesto
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Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes or less | Serves: 4
Dinner » Pasta » EasternVisual Recipe By: Melissa Fehr | Website: http://www.fehrtrade.com Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: Pumpkin Gnocchi |
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Step 1: Combine pumpkin, 1 cup flour, egg, and nutmeg until uniform. |
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Step 2: Add another 1/2 cup flour and stir until combined. |
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Step 3: Add the last 1/2 cup of flour until dough is consistency of cookie dough. |
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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. |
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Step 5: Place on the paper and repeat until all the dough is used. |
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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. |
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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. |
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Step 8: Coriander and Almond Pesto: |
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Step 9: Ready to process: |
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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). |
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Step 11: Spoon the Coriander and Almond Pesto over the Pumpkin Gnocchi and serve. |
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