Pumpkin gnocchi with basil and Parmesan

• pumpkin2¼ lb
• eggs2
• sea salt0.5 tsp
• pepper0.25 tsp
• basil leaves6 servings
• wheat flour8¾ oz
• corn flour8¾ oz
• olive oil6 servings
• grana padano cheese6 servings
• basil leaves6 servings

Instructions

1. 1

   Separate the meat and chop the pumpkin into a puree.

2. 2

   Add eggs, stir.

3. 3

   Add salt, pepper and chopped basil.

4. 4

   Add flour and knead a soft dough.

5. 5

   If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.

6. 6

   Divide the dough into equal rolls 3 cm thick and about 20 cm long.

7. 7

   Divide and cut each roll into a 2 cm long pieces.

8. 8

   Cook the gnocchi in a large pot in plenty of salted water.

9. 9

   Gnocchi are cooked when they rise to the surface.

10. 10

    Remove them from the pot with a slotted spoon.

11. 11

    Pour hot olive oil over gnocchi or simply saut them in hot oil.

12. 12

    Serve sprinkled with cheese and fresh basil.