· recipe ·
Zucchini Gnocchi with Basil and Pumpkin Seed Pesto
Pumpkin seeds give pesto a pleasantly earthy flavor and a little crunch, especially when lightly toasted.
Time and servings
- Prep
- 50 min
- Cook
- 115 min
- Total
- 165 min
- Servings
- 4
Nutrition per serving
- Calories
- about 730
- Protein
- 25 g
- Fat
- 41 g
- Carbs
- 69 g
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Drain and cook the zucchini
Coarsely grate the zucchini, toss it with 1/4 tsp1.5 g, and let it stand for 15 minutes. Squeeze it very firmly in a clean towel, then cook it in a dry skillet until no wet sheen remains. Cool for 10 minutes.
Mix the zucchini-potato dough
Combine the riced potato, dry zucchini, egg yolk, and 1/4 tsp1.5 g of the salt. Fold in the flour just until the green-flecked dough is cohesive and workable.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the seed pesto
Toast the pumpkin seeds until fragrant, let them cool, and reserve 2 tablespoons30 ml for serving. Process the remainder with the basil, finely grated Parmesan, garlic, olive oil, black pepper, finely grated lemon zest, and 2 tablespoons30 ml lemon juice to a textured pesto.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, reserving 1/2 cup120 ml cooking water.
Coat without heating the pesto hard
Put the pesto in a serving bowl. Fold in the hot gnocchi, adding cooking water a tablespoon at a time until the sauce coats the ridges, then finish with the reserved pumpkin seeds.
