Pumpkin Gnocchi With Spinach Pesto Recipe

Ingredients For Pumpkin Gnocchi With Spinach Pesto Recipe

• 1.5 kilogram Queensland blue pumpkin, deseeded
• 1 teaspoon Salt
• 0.25 teaspoon Ground nutmeg
• Freshly ground black pepper
• 340 gram Plain flour
• Extra plain flour, to dust
• Shaved parmesan or vegetarian hard cheese, to serve
• 70 gram Baby spinach leaves
• 55 gram Toasted Pine Nuts
• 45 gram Finely shredded parmesan or vegetarian hard cheese
• 1 Garlic Clove, Crushed
• 60 milliliter Olive oil