Pumpkin Gnocchi with Pesto Genovese

For the Gnocchi: Rinse the potatoes, cook with the peel on, drain and peel while hot.

Cut the pumpkin into cubes, place in a strainer and steam over boiling water for about 15 minutes or until soft.

While still warm, press the potatoes and pumpkin through a potato press. Add the egg yolk, salt and flour and knead into a dough.

Shape the dough into a roll, about 1/2-inch thick, cut into bite-sized pieces and use the back of a fork to indent each Gnocchi. Allow the Gnocchi to rest on a flowered kitchen towel for about one hour.

For the Pesto: Rinse the herbs and shake dry. Peel the garlic. In a dry skillet, toast the pine nuts until golden brown. In a food processor, finely chop the herbs, garlic and pine nuts. Cut the Parmesan into small pieces and add to the mix. With the motor running, gradually pour the olive into the mix until well blended. Season with salt and pepper. 

Fill a large pot 3/4 full with salted water and bring to a boil. Add the Gnocchi and turn heat down to low. Allow to cook for about 5 minutes or until the Gnocchi rise to the surface.  Add a little of the hot cooking water to the pesto and stir.