You will love it!

This dish is autumn wrapped in a bowl : pillowy gnocchi made from roasted red kuri squash and starchy potatoes, tossed in a bold, nutty pesto of kale, sage, and roasted garlic. Finished with a sprinkle of lemon zest, pumpkin seeds, and crushed hazelnuts, it?s a comforting, nourishing meal that celebrates texture and earthy, vibrant flavour. Perfect for a slow weekend dinner or an elegant plant-based gathering.

Chef Tosca Tip

For the lightest gnocchi, make sure your squash and potatoes are as dry as possible. Roast the squash whole and let both vegetables steam off excess moisture after cooking. This helps you use less flour, keeping the gnocchi soft and delicate rather than dense.

Ingredients

For the gnocchi:

1 medium-sized red kuri squash (potimarron)
2 floury or starchy potatoes
120g to 160g White flour
Salt

For the pesto:

30g kale leaves
3 large sage leaves
40g hazelnuts
Juice of half a lemon
15g nutritional yeast
2 heads of garlic
Olive oil
Salt

For the garnish:

Roasted pumpkin seeds
Lemon zest
Olive oil
Crushed hazelnuts

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method

Roast the whole squash at 200°C for 45 minutes to 1 hour, until very soft. Once cooked, peel it, cut it open, and set the seeds aside.
Slice the tops off the garlic heads and roast them with a drizzle of olive oil and a pinch of salt - ideally at the same time as the squash. For beautifully caramelized garlic, roast for 45 minutes to 1 hour
Peel and boil the potatoes until fork-tender
Mash the cooked potatoes and squash together, then gradually mix in flour until you get a dough with a consistency similar to pizza dough. The amount of flour needed will vary depending on how much moisture is in the vegetables. Add it slowly and stop when the dough is smooth and pliable
Divide the dough into equal portions, roll each into a rope, and cut into bite-sized pieces. If you'd like the classic gnocchi shape, roll each piece over the back of a fork, but this is optional
Toast the hazelnuts at 200°C (400°F) for 5-10 minutes. Once cooled slightly, rub them in a clean towel to remove the skins.Rinse the pumpkin seeds in a sieve to remove the pulp, then roast them on a baking tray until golden and crispy.Blend all the pesto ingredients together in a food processor until you get a coarse, rustic texture
Cook the gnocchi in boiling water until they float to the surface - this means they're ready
Drain and toss with the pesto. Serve warm, topped with all the garnishes

Pumpkin gnocchi with roasted garlic, kale & hazelnut pesto

You will love it!

Chef Tosca Tip

Ingredients

method

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