Pumpkin Gnocchis With Coriander Pesto

Directions

1. 1
   Preheat the oven to 400°F.
2. 2
   Line a baking tray with baking paper, place the pumpkin cubes over it and bake for about 20 minutes (until tender).
3. 3
   Bake the potatoes with the skin and peel them after slightly cooled.
4. 4
   Pass the pumpkin cubes and the boiled potatoes through a food mill and into a bowl.
5. 5
   Mix the flour, egg, salt to taste, nutmeg and pepper, kneading well.
6. 6
   On a floured board, form small rolls of dough (if necessary add a little more flour to the dough) and cut them into pieces of about 2 cm in length.
7. 7
   You can mark the gnocchi with a fork so that they can have stripes.
8. 8
   For the pesto, chop the coriander leaves with the garlic, pine nuts (reserving 2 tablespoons), olive oil, salt and cheese, using a food processor.
9. 9
   Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
10. 10
    When they come to the surface, remove with a skimmer into a bowl.
11. 11
    Keep the cooking water.
12. 12
    Toast the two tablespoons of pine nuts in a frying pan and reserve.
13. 13
    Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
14. 14
    Sprinkle with toasted pine nuts.
15. 15
    Serve immediately with more grated cheese at your taste.