Ingredients
Winter Squash800g, with skin
Flour80g
Nutmegto taste
Saltto taste
FOR THE PESTO-
Arugula100g
Pine Nuts50g
Pecorino Romano50g
Parmigiano Reggiano50g
Flamingo Estate Extra Virgin Olive Oil150g
Saltto taste
Garlic1 clove
FOR ASSEMBLY-
Cherry Tomatoescut in half for garnish
Steps
- FOR THE GNOCCHI:
- Cut the squash in ½” slices. Keep the skin and place them on a sheet pan and place them in the oven at 350° F. Cook for about 30-35 min until fork tender.
- Remove the skin and place them into a napkin and squeeze them and try to eliminate as much water as you can.
- Pour the squash in a blender and process until smooth. If it is still very wet, move the pure to a small pot and cook on a low fire until all water in excess evaporates.
- Let it cool down before you pour the egg on it. Add salt, flour, some nutmeg and mix it. With the help of 2 spoons make the gnocchi and toss them in some flour and roll it until the gnocchi doesn’t stick onto your hands. Give them a good round shape.
- FOR THE PESTO:
- Pour pine nut, parmigiano, and pecorino into the blender. Blend them together. Next add the arugula with olive oil and blend it until you get a creamy and fluid consistency.
- Now bring to boil the water. Once the water is boiling, toss the gnocchi and cook for 1-2 mins.
- Remove the gnocchi from the water and toss them in a bowl with the pesto and mix them. Toss them on a plate and add some freshly cut cherry tomatoes.
Cook a meal for someone you love
