Pumpkin gnocchi with spinach pesto

Step 1

To make the spinach pesto, place the spinach, pine nuts, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.

Step 2

Preheat oven to 200°C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly.

Step 3

Carefully peel away the pumpkin skin and any dark crispy pieces. Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper.

Step 4

Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths.

Step 5

Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough.

Step 6

Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well. Divide the gnocchi among serving plates and spoon over the pesto. Serve immediately topped with shaved parmesan.