Cilantro Pesto with Pumpkin Gnocchi

Cilantro Pesto with Pumpkin Gnocchi

Apr 28, 2020nate

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.


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


  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.

Get fresh culinary herbs straight from the comforts of your own home with our Classic Culinary Kit or our Herb Starter Kit.

More articles
Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment
Please note: comments must be approved before they are published