Food Tweaks

Pumpkin Gnocchi with Hazelnut Pesto

Step by step

  • Dice the pumpkin. Cook in boiling water in a pan. As it tenders, strain and reserve.
  • Make a gnocchi dough with all the ingredients. Add flour little by little. Once the dough is pliable and compact, it is ready.
  • Boil water. Stretch gnocchis dough, sprinkling the board with flour if necessary. Cut the dough into uniform medium sized cylinders. With a knife, cut the cylinders into portions and shape softly with a fork. Keep in the fridge.
  • For pesto, in a mortar, crush with a pinch of salt, garlic and basil (200g) until achieving a fine paste. Add hazelnuts and grind until flat. In the mortar, add oil little by little while it emulsifies with the paste.
  • Boil water. Add the gnocchi slowly (6–7 pieces). Set over medium-low fire until they all float to the top. Skim them off and hold for 30-60 seconds. Let drain.
  • Once ready, add the pesto.
  • Eat!

Ingredients

  • 500 g pumpkin
  • 150-200 g wholegrain flour
  • 1 egg
  • Nutmeg
  • Black pepper
  • Turmeric
  • Salt
 
  • PESTO
  • Basil
  • Garlic
  • Salt
  • Handful of hazelnuts

Tips

  • Turmeric is a natural anti-inflammatory. But also, if combined with pepper, as in this recipe, its effects are greatly enhanced. It is a good idea to use different spices to flavor our food, since they add flavor and allow us to add less salt.
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