Pesto Stuffed Pumpkin Gnocchi
Ingredients
- 1 sugar pumpkin
- 1 large russet potato
- 1/2 cup flour
- 1 tbl tapioca starch
- 2 tsp olive oil
- 1 tsp kosher salt
- pepper
- pinch of nutmeg
- 1/2 cup vegan pesto
Preparation
Cut off pumpkin stem, slice in half, scoop out seeds & cut out fibers. Add kosher salt. Bake 400 F on parchment lined baking sheet place cut side down, bake until you can pierce skin with a sharp knife about 30 min. Let cool
Peel off skin. Place pumpkin in cheese cloth/nut milk bag/fine mesh strainer. Squeeze out as much water as you can, then mash with fork on plate
Prick potato with a fork, bake at
F min until a knife can pierce easily into its center 40-45 min, then peel skin with fork while still hot or you can air fry for 30 min at 400F
On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then add pumkin mash, sprinkle evenly with salt/pepper/nutmeg gently combine using hands/bench scraper
Next add flour, tapioca flour, & oil gently working into a dough. Fold in overlapping layers to help combine about 2-3 min. The dough will be soft. If sticky add more flour. Shape into a ball. Wrap in kitchen towel, rest 30min
Cut ball into 3 equal pieces. On a floured surface, gently roll one of the pieces into a long rope about 1 in thick, Make a “canal” for the pesto by pinching the top & then bottom edges to form 2 walls the length of the rope
Use piping bag with a 1/4 in opening, or plastic bag with bottom corner cut, pipe pesto between dough walls
Seal by pinching the top edge to the bottom edge, then roll back & forth to seal
Cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough. ?On stovetop, bring salted pot of water & cook gnocchi in batches over a slow boil. Gnocchi will rise to the top in 2-3 min. Use slotted spoon to retrieve
Using a nonstick pan on med, melt a pat of butter, cook in batches till crisp about 6-8min
