Pumpkin gnocchi with basil and Parmesan

Pumpkin gnocchi with basil and Parmesan

Pumpkin gnocchi with basil and Parmesan

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   17 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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