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Pumpkin Gnocchi with Thai Basil, Candlenut Pesto and Ricotta | Great Performances


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Pumpkin Gnocchi with Thai Basil, Candlenut Pesto and Ricotta
by Tsering Nyima, Executive Chef at Garden Court Café at Asia Society


2 lbs pumpkin

6 oz all-purpose flour

1 egg

Salt and pepper to taste

Nutmeg to taste

Directions for gnocchi 

Lay the unpeeled pumpkin cut side down on a baking dish and cover with foil. Cook at 350 degrees for 45-60 min., or until soft. Remove from dish and let sit until cool. Peel and pass through a food mill.

Place the mashed pumpkin on a flat work surface. Add salt, pepper and nutmeg, and mix with the egg and flour. The dough should be soft and light and not stick to your fingertips.

Dust work surface with a little flour and cut off a small amount of gnocchi dough. Roll this into a 1Ž2” log and cut into small cylindrical pieces about 1 1/2” long.

Cook gnocchi in boiling salted water until they rise to the surface and are slightly firm to the touch.

Directions for candlenut pesto

Boil candlenuts for 15 min. and dry on a sheet tray. Roast in oven at 375 for 10 min. (Candlenuts cannot be consumed raw. Skip this step if using macadamias.)

Blanch Thai basil and cool in an ice bath. Place basil, garlic, salt and oil in blender; blend until smooth. Add nuts, and make sure the mix doesn’t become too smooth.

Transfer into bowl, and gently mix with ricotta. Refrigerate overnight before using.

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