Pesto Stuffed Pumpkin GnocchiIn this recipe, the key to gnocchi nirvana is to ge…


Pesto Stuffed Pumpkin Gnocchi🎃👻In this recipe, the key to gnocchi nirvana is to get all that water out of the pumpkin mash before forming the dough🤓 Enjoy!! What you need: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
1️⃣Cut 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.
2️⃣ 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
3️⃣ Prick potato with a fork, bake at
400F 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
4️⃣On 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.
5️⃣Next 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
6️⃣ 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. See my story highlights for visuals 👀
7️⃣Use piping bag with a 1/4 in opening, or plastic bag with bottom corner cut, pipe pesto between dough walls
8️⃣Seal by pinching the top edge to the bottom edge, then roll back & forth to seal
9️⃣Cut 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
1️⃣1️⃣Using a nonstick pan on med, melt a pat of butter, cook in batches till crisp about 6-8min




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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