Pumpkin Gnocchi with Rocket Pesto, Pancetta and Goats Cheese

I wasn’t exactly sure how to follow up Sam’s rather epic Pedra Branca post…. so I’m featuring a pumpkin I found on the side of the road!

Ok so not quite literally on the side of the road, but on my travels to the Huon I came across a stall at Franklin (I think it’s there every Saturday) selling, among other things, turnips, broccoli, garlic and some impressive looking pumpkins. I brought a beautiful golden chunk of pumpkin with thoughts of soup indulgently served with crème fraiche, parmesan cheese and warm bread.

But this is Island Menu and I am pretty certain everyone already has a go-to pumpkin soup recipe (has anyone ever tired it with paprika before? (I’m thinking it would be good.)…..so instead I made pumpkin gnocchi and served it with a rocket pesto, crispy pancetta and some lovely Tasmanian goats cheese from Tongola . Oh and one of those amazing looking potato bread loaves from Sweet Envy in North Hobart (that I have been eyeing off for a while now!).
I think it’s a good winter dish that is not too heavy.

Here is the recipe:

600 grams of pumpkin tossed in olive oil with a pinch or two of sea salt and some fresh thyme baked in the oven at 180 celcius for approximately 35 minutes or until the pumpkin is soft when pricked with a skewer. Allow to cool.

Press the roasted pumpkin through a ricer or metal strainer, add one egg, ¼ teaspoon nutmeg, ½ a cup of finely grated parmesan cheesee, 1 ¼ cups of plain flour. Mix to combine, if the mixture appears a little too wet add some more flour, the mixture should be a sticky dough that leaves the sides of the bowl. Taste and season with salt and pepper. Divide the dough into manageable portions and on a lightly floured surface roll into lengths approximately 2 cm thick and cut into 2cm sections with a knife. Place the gnocchi on a tray lined with baking paper and a light dusting of flour. Repeat this process with the remaining dough.

To cook the gnocchi bring a saucepan of lightly salted water to the boil and place in batches, the gnocchi is cooked when it floats to the surface.

Place two handfuls of rocket in a pestle and mortar along with one clove of garlic and a pinch of sea salt, pound until softened and add a handful of toasted pine nuts and continue to pound. Once done put the rocket mix in a bowl with a handful or grated parmesan cheese and stir in some olive oil to bring the mixture together just enough to make it a nice consistency.

To serve with the gnocchi and rocket pesto pan fry a few strips of pancetta until crisp, remove from pan and chop, roughly crumble with goats cheese on the top.

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10 Responses to Pumpkin Gnocchi with Rocket Pesto, Pancetta and Goats Cheese

  1. Sarah B says:

    Yum! Of course I’d have to omit the pancetta 🙂 I’ve never thought of making pesto with my rampant rocket patch. Very nice. Great pics too, perfect light.

  2. Ruth says:

    that looks seriously DELICIOUS. I am definitely going to give it a go. The colours are just so rich & beautiful & roast pumpkin is a bit of a fave at our place. A good way to use leftover roast pumpkin too.
    Who says winter doesn’t have colour?
    It must have been the day to post Gnocchi recipes ….my post today was about Gnocchi too but mine was a Ricotta gnocchi.

  3. Congrats to you both on this exciting venture! Stunning photos! Scratch the specifics, 🙂 either way that “road side” pumpkin stand is too cute! This recipe will be on my next winter to do list! xx

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