Pumpkin gnocchi with basil and Parmesan
By: Easy cook - Lak...
Published: Sunday, October 20, 2013 - 10:56am

Ingredients




1kg pumpkin, baked and cooled
2 whole eggs
½ tsp sea salt
¼ tsp pepper
Fresh basil leaves, chopped
250g wheat flour
250g corn flour
Olive oil
Prmesan or Grana Padano cheese, grated
Fresh basil leaves for garnish

Preparation

1 Separate the meat and chop the pumpkin into a puree. 2 Add eggs, stir. 3 Add salt, pepper and chopped basil. 4 Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin. 5 Divide the dough into equal rolls 3 cm thick and about 20 cm long. 6 Divide and cut each roll into a 2 cm long pieces. 7 Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface. Remove them from the pot with a slotted spoon. 8 Pour hot olive oil over gnocchi or simply sauté them in hot oil. 9 Serve sprinkled with cheese and fresh basil.

About

Wonderful hors d'oeuvre or light dinner.