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Gnocchi with pumpkin and whipped ricotta recipe
Gnocchi with pumpkin and whipped ricotta recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Homemade gnocchi with nutty pesto on creamy ricotta base for an impressive meal.
Ingredients:
  • 800g butternut pumpkin, peeled, seeded, finely chopped
  • 250g smooth ricotta
  • 100g goat’s cheese
  • 60ml thickened cream
  • 1 quantity Basic Potato Gnocchi (see recipe on taste.com.au)
  • 18.20 gm olive oil
  • 120g baby rocket leaves
  • 45g pistachio
  • 2 garlic cloves, chopped
  • 125.00 ml basil leaves
  • 60g baby rocket leaves
  • 20g parmesan
  • 125ml olive oil
Instructions:
  • Preheat the oven to 200°C and line a large baking tray with baking paper. Place the pumpkin on the tray, spray with olive oil, season well, and bake for 30 minutes, turning occasionally, until the pumpkin is golden brown and tender.
  • Make the pistachio pesto by combining pistachios, garlic, basil, arugula, and parmesan in a food processor. Pulse until finely chopped. While the processor is running, pour in the oil slowly until fully blended. Season with salt and pepper, then transfer to a small bowl.
  • Combine the ricotta, goat’s cheese, and cream in a food processor until smooth. Season to taste.
  • Boil a quarter of the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place on a baking tray lined with baking paper. Repeat with the rest of the gnocchi in 3 more batches.
  • 1. Heat oil in a hot frying pan. Cook gnocchi, turning occasionally, until golden brown (about 2-3 mins). Remove from heat and gently mix in pumpkin and half of the pesto.
  • Ladle ricotta mixture onto plates. Dollop gnocchi mixture over ricotta, sprinkle with rocket, and finish with a drizzle of the remaining pesto.

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