- 500 g pumpkin
- 150-200 g wholegrain flour
- 1 egg
- Black pepper
- Handful of hazelnuts
Step by step
1.Dice the pumpkin. Cook in boiling water in a pan. As it tenders, strain and reserve.
2.Make a gnocchi dough with all the ingredients. Add flour little by little. Once the dough is pliable and compact, it is ready.
3.Boil water. Stretch gnocchi dough, sprinkling the board with flour if necessary. Cut the dough into uniform medium sized cylinders. With a knife, cut the cylinders into portions and shape softly with a fork. Keep in the fridge.
4.For pesto, in a mortar, crush with a pinch of salt, garlic and basil (200 g) until achieving a fine paste. Add hazelnuts and grind until flat. In the mortar, add oil little by little while it emulsifies with the paste.
5.Boil water. Add the gnocchi slowly (6–7 pieces). Set over medium-low fire until they all float to the top. Skim them off and hold for 30-60 seconds. Let drain.
6.Once ready, add the pesto. And enjoy!
Turmeric is a natural anti-inflammatory. But also, if combined with pepper, as in this recipe, its effects are greatly enhanced. It is a good idea to use different spices to flavour our food, since they add flavour and allow us to add less salt.