Gnocchi in Arugula Pesto

By Chef Mattia Crespi

November 8, 2024

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Winter Squash800g, with skin

Flour80g

Nutmegto taste

Saltto taste

FOR THE PESTO-

Arugula100g

Pine Nuts50g

Pecorino Romano50g

Parmigiano Reggiano50g

Flamingo Estate Extra Virgin Olive Oil150g

Saltto taste

Garlic1 clove

FOR ASSEMBLY-

Cherry Tomatoescut in half for garnish

Steps

FOR THE GNOCCHI:
Cut the squash in ½” slices. Keep the skin and place them on a sheet pan and place them in the oven at 350° F. Cook for about 30-35 min until fork tender.
Remove the skin and place them into a napkin and squeeze them and try to eliminate as much water as you can.
Pour the squash in a blender and process until smooth. If it is still very wet, move the pure to a small pot and cook on a low fire until all water in excess evaporates.
Let it cool down before you pour the egg on it. Add salt, flour, some nutmeg and mix it. With the help of 2 spoons make the gnocchi and toss them in some flour and roll it until the gnocchi doesn’t stick onto your hands. Give them a good round shape.
FOR THE PESTO:
Pour pine nut, parmigiano, and pecorino into the blender. Blend them together. Next add the arugula with olive oil and blend it until you get a creamy and fluid consistency.
Now bring to boil the water. Once the water is boiling, toss the gnocchi and cook for 1-2 mins.
Remove the gnocchi from the water and toss them in a bowl with the pesto and mix them. Toss them on a plate and add some freshly cut cherry tomatoes.