Gnocchi with pumpkin and whipped ricotta
Make this gnocchi and pistachio pesto and pair it with ricotta and pumpkin for a mouth-watering dinner.
- 800g butternut pumpkin, peeled, seeded, finely chopped
- 250g smooth ricotta
- 100g goats cheese
- 1/4 cup (60ml) thickened cream
- 500g Coles Potato Gnocchi
- 1 tbs olive oil
- 120g baby rocket leaves
- 1/3 cup (45g) pistachios, toasted
- 2 garlic cloves, chopped
- 1/2 cup basil leaves
- 60g baby rocket leaves
- 1/4 cup (20g) finely grated parmesan
- 1/2 cup (125ml) olive oil
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin on the tray and spray with olive oil spray. Season. Bake, turning occasionally, for 30 mins or until the pumpkin is golden brown and tender.
Meanwhile, to make the pistachio pesto, place the pistachios, garlic, basil, rocket and parmesan in a food processor. Process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season. Transfer to a small bowl.
Process the ricotta, goat’s cheese and cream in a clean food processor until well combined. Season.
Cook one-quarter of the gnocchi in a large saucepan of boiling water for 2-3 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a baking tray lined with baking paper. Repeat, in 3 batches, with the remaining gnocchi.
Heat oil in a frying pan over high heat. Add gnocchi and cook, turning occasionally, for 2-3 mins or until golden brown. Remove from heat. Fold in the pumpkin and half the pesto.
Spoon ricotta mixture onto serving plates. Top with the gnocchi mixture and sprinkle with rocket. Drizzle with the remaining pesto.