Recipe: Pumpkin Gnocchi

PUMPKIN GNOCCHI

2 pounds plus 3 ounces raw pumpkin meat
1 egg
2 tablespoons olive oil
2 cups flour, sifted
Salt and pepper to taste
1/2 cup heavy cream
4 tablespoons butter
12 basil leaves
freshly grated parmesan cheese (to taste)

Cut the pumpkin meat into chunks and steam until the pumpkin is very tender, about 10 to 15 minutes.

Puree the pumpkin in a food processor and then add the egg, oil, flour, salt and pepper. Process until the mixture is smooth and does not stick.

Shape the mixture into a roll 1/2 inch thick and then cut the roll into 1/2 inch slices.

Place a fork, prong side up, on your work surface and sprinkle the area with flour. Roll each 1/2 inch slice with a floured finger over the fork prongs, from the tip to the handle.

Bring a pot of salted water to boil and add the gnocchi, cook until they are swollen and floating on the surface, about 2-3 minutes.

In a separate saucepan, bring the cream to a gently boil and add the butter. When the butter had melted, immediately pour the mixture into a bowl.

Cut the basil finely with scissors directly over the bowl and mix. Pour the sauce over the drained gnocchi and serve with freshly grated parmesan cheese.

Servings: 8
Source: Play with Your Pumpkin by Joost Elffers, Saxton Freymann, and Johannes Van Damm