Gnocchi of pumpkin, lamb’s pesto and parsley - Gnocchi of pumpkin, lamb's pesto and parsley - Healthy and gourmet meal idea

Gnocchi of pumpkin, lamb's pesto and parsley

Prep Time30 mins
Cook Time35 mins
Total Time35 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: It's the season, Place, Recipes of the world, Vegetables
Servings: 4
Calories: 140kcal


  • 1 kg pumpkin
  • 1 bouquet Parsley
  • 150 g Chewed up
  • 100 g Grated parmesan
  • 1 Egg
  • 150 g Flour + 2 tbsp. soup
  • 15 cl Olive oil
  • Salt and pepper


  • Peel the pumpkin. Cut it in half, remove the seeds and cut into pieces. Cook them about 25 minutes in the basket of a steamer. Let cool, then mix to purée. Stir in the egg, 40 g parmesan and flour. Salt, pepper. Put this dough 30 min in the refrigerator.
  • Divide the dough in half. Make two rolls about 2 cm in diameter between your floured hands. Cut them into small sections. Roll them over the teeth of a fork while pressing lightly. Place the gnocchi thus obtained on a floured tea towel.
  • Sprinkle the lettuce leaves. Refresh them and drain them by squeezing them between your hands. Mix them with the parsley leaves, the olive oil and 40 g grated Parmesan cheese.
  • Bring a large amount of boiling salted water to a boil. Poach the gnocchi for 3 to 4 minutes. As soon as they rise to the surface, drain them. Mix them with the pesto of lamb's lettuce and parsley. Serve immediately, sprinkled with remaining Parmesan cheese.

One Comment

  1. Gnocchi of pumpkin, lamb’s pesto and parsley, I really like it!

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