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Recipe Created by: Guest
Created On: 30 Aug 2009
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What is PUMPKIN & WATERCRESS GNOCCHI WITH GREEN & PURPLE BASIL?
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PUMPKIN & WATERCRESS GNOCCHI WITH GREEN & PURPLE BASIL
SERVES 6
These gnocchi are sunshine coloured with bright green and purple streaks. The watercress and spring onion cut through the sweet, thick consistency of the pumpkin and bring a crisp, fresh element to the gnocchi. Use a brightly coloured pumpkin with flesh that is neither too tough nor too watery. |
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Ingredients
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750g/1lb 8oz pumpkin or other squash
100g/4oz plain white flour, sifted
40g/1½oz vegetarian parmesan-style cheese, grated
25g/1oz watercress leaves, picked off the stalks
1 spring onion, finely sliced, green part included
15g/2oz small green and purple basil leaves
salt and freshly ground black pepper
S A U C E
150ml/6fl oz olive oil
25g/1oz watercress, large stalks removed, then roughly chopped
25g/1oz vegetarian parmesan-style cheese, grated
1 clove garlic, very finely chopped
salt and freshly ground black pepper |
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Directions
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Peel and cut the pumpkin into 3cm/1½ in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper.
Bring to the boil, then simmer for 6-7 minutes until tender.
Drain well, mash with a fork or potato masher and add the sifted flour.
Mix well until thoroughly incorporated, then add the vegetarian parmesan-style cheese, shredded watercress, sliced spring onion and the whole green and purple basil leaves.
Add salt and pepper to taste.
Shape the mixture with your fingers - lightly dipped in flour - into elongated pieces the size of walnuts and set aside.
Bring a large pan of salted water to the boil and drop the gnocchi in for 2 minutes until cooked and no longer floury.
Test one first to make sure that it does not fall apart when cooking. Add a little more flour if necessary.
To make the sauce, mix the oil, chopped watercress, vegetarian parmesan, garlic, salt and pepper in a bowl.
Place the drained gnocchi in a large flat bowl, pour the sauce all over and serve at once. |
This Recipe is Rated: 0.0/5 (0 votes cast)
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