Food Tweaks
Pumpkin Gnocchi with Hazelnut Pesto
Step by step
- Dice the pumpkin. Cook in boiling water in a pan. As it tenders, strain and reserve.
- Make a gnocchi dough with all the ingredients. Add flour little by little. Once the dough is pliable and compact, it is ready.
- Boil water. Stretch gnocchis dough, sprinkling the board with flour if necessary. Cut the dough into uniform medium sized cylinders. With a knife, cut the cylinders into portions and shape softly with a fork. Keep in the fridge.
- For pesto, in a mortar, crush with a pinch of salt, garlic and basil (200g) until achieving a fine paste. Add hazelnuts and grind until flat. In the mortar, add oil little by little while it emulsifies with the paste.
- Boil water. Add the gnocchi slowly (6–7 pieces). Set over medium-low fire until they all float to the top. Skim them off and hold for 30-60 seconds. Let drain.
- Once ready, add the pesto.
- Eat!
Ingredients
- 500 g pumpkin
- 150-200 g wholegrain flour
- 1 egg
- Nutmeg
- Black pepper
- Turmeric
- Salt
- PESTO
- Basil
- Garlic
- Salt
- Handful of hazelnuts
Tips
- Turmeric is a natural anti-inflammatory. But also, if combined with pepper, as in this recipe, its effects are greatly enhanced. It is a good idea to use different spices to flavor our food, since they add flavor and allow us to add less salt.