Pumpkin gnocchi with basil and parmesan

Name: Pumpkin gnocchi with basil and parmesan
Total time: 45 min
Yield: 6 servings
Ingredients: 1 kg pumpkin; 2 free range eggs; 0.5 tsps sea salt; 0.25 tsps black pepper; 6 servings fresh basil; 250 g flour; 250 g corn flour; 6 servings olive oil; 6 servings grana padano cheese

A Mediterranean-inspired dish, Pumpkin Gnocchi with Basil and Parmesan is a flavorful and unique main course. It covers 27% of your daily requirements of vitamins and minerals. This recipe is perfect for a special dinner or holiday meal.

Ingredients

pumpkin

1 kg

free range eggs

sea salt

0.5 tsps

black pepper

0.25 tsps

fresh basil

6 servings

flour

250 g

corn flour

250 g

olive oil

6 servings

grana padano cheese

6 servings

Method

Separate the meat and chop the pumpkin into a puree.
Add eggs, stir.
Add salt, pepper and chopped basil.
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.
Divide the dough into equal rolls 3 cm thick and about 20 cm long.
Divide and cut each roll into a 2 cm long pieces.
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.
Pour hot olive oil over gnocchi or simply saut them in hot oil.
Serve sprinkled with cheese and fresh basil.