Butternut squash gnocchi with pumpkin seed pesto and almond ‘parmesan’

Butternut squash gnocchi with pumpkin seed pesto and almond ‘parmesan’

Myskikurpitsa-gnocchi, kurpitsansiemenpesto ja manteli ‘parmesaani’

Here is part two of my two part recipe for butternut squash gnocchi with pumpkin seed pesto.  Since I discovered how easy gnocchi are to make, I haven’t looked back.  You may have already seen my Vegan Gnocchi with Spinach and Basil Pesto and Beetroot gnocchi with red pepper and walnut pesto posts.  This time I have added seasonal squash, spiced with a little nutmeg and ginger.  The soft pillowy balls of goodness taste great and work perfectly with my pumpkin seed pesto and almond ‘parmesan’.  I can’t think of anything more comforting now the nights have drawn in and temperatures have dropped below freezing!

Butternut squash gnocchi serves 4 as a starter or 2 as a main course

350 g cubed butternut squash (about 1 medium sized squash)

1/2 tsp freshly ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt

around 200 – 300 g flour

a few spoons of my Pumpkin seed pesto

a handful of toasted pumpkin seeds, almond parmesan (see my recipe here) and Clearspring organic toasted pumpkin seed oil to serve.

Roast or steam the butternut squash until tender.  Mash well or alternatively push through a metal sieve.

Add the spices and salt and add the flour a spoonful at a time, mixing completely before adding the next.  Continue until you have a soft, but not sticky dough.  If you steamed your squash, you will probably use a little more flour than if you roast the squash, as it will retain more moisture.

Divide the dough into 4 and roll each piece into a long sausage shape.  Cut each sausage into 2 inch/ 5 cm pieces and using your hands to roll into a gnocchi shape.  If you wish roll the gnocchi on the back of the fork to create their distinctive grooves.

Bring a large pan of salted water to the boil and carefully drop in the gnocchi.  Allow to simmer for around 3 minutes, when they are ready they will float to the surface.  Drain well and serve immediately, tossed with a few spoons of the pumpkin seed pesto.  Top with a little fresh basil, a sprinkle of almond parmesan and toasted pumpkin seeds and a final drizzle of pumpkin seed oil.



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