Cilantro Pesto with Pumpkin Gnocchi

No one can say no to the pillow-y gnocchi pasta! Change things up from the traditional basil pesto when you substitute in cilantro for a strong kick. Pasta nights out are now pasta nights in.

Ingredients

Servings: 4

• 3 potatoes
• 200 grams wheat flour (T55 unleavened)
• 1 egg
• salt (to taste)
• nutmeg (to taste)
• pepper (to taste)
• 40 grams fresh cilantro (chopped)
• 1 clove garlic
• 20 grams pine nuts (crushed, + 2 tablespoons)
• ½ cup olive oil
• 1 tsp salt

Instructions

1. Preheat the oven to 400ºF.
2. Bake the potatoes with the skin and peel them after slightly cooled.
3. Mash potatoes in a bowl.
4. Mix in the flour, egg, salt to taste, nutmeg and pepper, kneading well.
5. On a floured board, form small rolls of dough. Add a little more flour to the dough if necessary, and cut them into pieces of about 2 cm in length.
6. For the pesto, chop the cilantro leaves with the garlic, pine nuts, olive oil, salt and cheese, using a food processor.
7. Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
8. When they come to the surface, remove with a skimmer into a bowl.
9. Keep the cooking water.
10. Toast the two tablespoons of pine nuts in a frying pan and reserve.
11. Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
12. Serve immediately with more grated cheese at your taste.

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