Pumpkin and Watercress Gnocchi

author: sarahjane

created: 2004-10-20 13:11:23



These are somewhat time-consuming, so are best for a day when you have some time. Can be served as a main course with a salad on the side, or as a side course to Roast Chicken with Lemons. From the New Cranks Recipe Book


Ingredients Large can of pureed pumpkin 100 g/4 oz all purpose flour 40 g/1 1/2 oz Parmesan cheese, grated 25 g/1 oz watercress, shredded 1 green onion, finely sliced 30 g/1 oz fresh basil, shredded Salt and pepper For the sauce 150 ml/6 fl oz olive oil 25 g/1 oz watercress, roughly chopped 25 g/1 oz Parmesan cheese, grated 1 clove garlic, very finely chopped salt and pepper Method Add flour to pumpkin. Mix until thoroughly incorporated, then add Parmesan, watercress, green onion and basil. Add salt and pepper to taste. Shape mixture with your fingers - lightly dipped in flour - into elongated pieces the size of walnuts and set aside. To make the sauce, combine ingredients in a bowl and set aside. Bring a large pot of salted water to the boil. Test one gnocchi first to make sure it does not fall apart when cooking. If it does, add a little more flour. Drop in the gnocchi and poach for 2 minutes until cooked and no longer floury. Place drained gnocchi into a large flat bowl. Pour the sauce all over and serve at once.