MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS, BREAKFAST AND BRUNCH MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS, BREAKFAST AND BRUNCH

Spaghetti with Walnut Pesto and Thyme

Walnuts have a similar shopping effect on me like pumpkins, I have to buy them every week! I always keep a little bowl in my kitchen and sometimes a second one in the living room filled with nuts and a nutcracker right at hand. I'm not really the kind of person who decorates the flat according to the seasons but I love to have this kind of food around me as it brings a piece of autumn right into our home. There's something about walnuts, the way they look, the smell and the ritual of opening them that puts me in a cosy mood!

We eat most of the walnuts straight out of their shells as I don't need them for many of my recipes. I don't really use them in my baking either as I'm not too fond of walnuts in cakes or cookies, it's just not my thing. Sometimes I like to sprinkle them over salads, sandwiches or soups for that earthy flavour, but there is one recipe I can't have enough of: Walnuts crushed into a pesto! I mix them with thyme, garlic and good olive oil and let them spread their aroma in warm spaghetti with some parmesan on top! It's so simple and it tastes fantastic!

A while ago, I made this pesto with parsley for my pumpkin gnocchi, a recipe that features both of my favourite autumn beauties, pumpkin and walnuts! It's a bit more time consuming but it's absolutely worth it!

Spaghetti with Walnut Pesto and Thyme

For 2 people you need

  • spaghetti 200g / 7 ounces

  • walnut kernels 70g / 2.5 ounces

  • fresh thyme leaves about 1 tablespoon, to taste

  • olive oil 60ml / 2 ounces, plus more to taste

  • garlic, crushed, 1 clove

  • salt and pepper

  • Parmesan, grated or thinly sliced, for the topping

Cook the pasta in lots of salted water al dente.

Purée the walnuts, thyme, garlic and olive oil in a blender and season with salt and pepper to taste. Add more olive oil if you prefer the pesto more liquid. Season with thyme to taste and mix with the warm pasta on the plates (preferably warmed up in the oven). Sprinkle with Parmesan.

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MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS

A Gnocchi Treat with Pumpkin and Nuts

I love Hokkaido pumpkin (squash), in fact I always buy too many of them. They look stunning, their curvy shape and bright orange colour - I can't resist! Whenever I see a nice one I have to buy it and end up with far too many pumpkins in my kitchen. I have two on my kitchen table right now - perfect candidates to mix into tonight's Gnocchi dough!

Usually, I make potato Gnocchi with blue cheese sauce or sage butter, but today it's pumpkin Gnocchi with walnut pesto. They are absolutely delicious and easy to prepare. The most important trick is: never mix the flour with the warm pumpkin and potatoes! The mixture must be cold, that way the Gnocchi will keep their shape and have the right, firm texture.

This recipe has been featured on Food52 Halfway To Dinner!

Pumpkin Gnocchi with Walnut Pesto

There are two important rules for Gnocchi making:

  • 1. First, you make the pre-dough with the pumpkin, potatoes, butter and egg yolks which has to cool completely before you mix in the flour, otherwise the Gnocchi will turn out too soft.

  • 2. Mix more flour into your Gnocchi mixture if it's too sticky. If the dough is too soft, the Gnocchi won't stay in shape. 

For 4 people you need

For the walnut pesto

  • walnuts 100g / 3.5 ounces plus more for the topping

  • parsley, chopped, 3 tablespoons

  • olive oil 110ml / 1/2 cup, plus more to taste (enough to give the pesto a smooth but thick texture)

  • salt and pepper

Mix all the ingredients in a blender and season with salt and pepper to a taste. Add more olive oil if the mixture is too thick. 

For the Gnocchi

  • pumpkin (squash), seeds and fibres scooped out, cut into 2.5cm / 1" cubes, 600g / 21 ounces (I like to use Hokkaido pumpkin with skin, or peeled butternut or Musquée de Provence)

  • potatoes, peeled, cut into 2.5cm / 1" cubes, 200g / 7 ounces

  • organic egg yolks 2

  • butter 2 tablespoons

  • plain flour 280g / 10 ounces

  • salt 3 teaspoons

  • nutmeg, grated

  • pepper

Cook the pumpkin and potatoes in lots of salted water until soft (for about 15 minutes). When they are done, take them out with a slotted ladle and drain them (gently push with a spoon and make sure that no more water comes out). Press the drained potatoes and pumpkin through a potato ricer, take any water out that might come out with pressing.

Mix the warm pumpkin/ potatoes with the butter and egg yolks and put in a cool place (or in the fridge) until the mixture is completely cool.

In a large pot, bring lots of salted water to the boil.

With a spoon, mix the cold potato/ pumpkin mixture with the flour, salt, nutmeg and pepper until combined. If the texture is too sticky and not firm, mix more flour in.

Dust your hands with flour and roll the dough into a sausage shape (about 1cm / 0.5" thick) on a well floured working surface (in batches). Cut off Gnocchi of 2.5cm / 1" length and put them on a well floured baking sheet.

Cook the Gnocchi in the water in batches on medium heat (simmering). When they start to come up and float on the surface take them out with a slotted ladle and drain them. Keep the Gnocchi in a covered ovenproof dish in the warm oven (100°C / 210°F) until the last batch is done.

Serve the Gnocchi sprinkled with the pesto and some crushed walnuts.

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