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Pumpkin Gnocchi with Walnut Pesto

Written on 28-Oct-2016

CJUK Elite Chef, Chris Jones, gives us a recipe for his Halloween twist on a traditional Italian dish.

Ingredientsimg_7744

  • 100g walnuts
  • 3tbs parsley
  • 110ml olive oil
  • 600g pumpkin
  • 200 g potato
  • 2 egg yolks
  • 2 tbs butter
  • 280g plain flour
  • 3 tsp nutmeg

Method

pumpkin-gnocchi-with-walnut-pestoPut the walnuts, olive oil and parsley in a blender and pulse until you get the correct consistency you require.

Dice pumpkin and potato into 1/2″ cook in salted water for around 15 mins

Drain pumpkin and potato well and allow to cool

Melt butter and add the egg yolks to butter

Mix butter and yolks into the cool pumpkin and potato and mix well

Add sieved flour and nutmeg and mix well

Split into batches and with well floured hands and surface, roll into sausages about 1/2 an inch wide cut to your desired size and place the gnocchi on a well-floured tray

Bring a pan of salted water to the boil, knock down to a simmer and add the gnocchi in batches

He gnocchi will sink to the bottom, once they have risen to the top, remove them with a slotted spoon, drain well and keep to one side

Once all gnocchi cooked, put oil and butter in a frying pan, heat up and add the gnocchi to the pan, toss in the oil for around 1 min. This will add a nice colour and a slight crunch to the gnocchi

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Pumpkin Gnocchi with Walnut Pesto
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