Pumpkin and watercress gnocchi with green and purple basil

6 servings

Ingredients

Quantity Ingredient
1½ pounds Pumpkin or other squash
4 ounces Plain white flour; sifted
1½ ounce Parmesan cheese; grated
1 ounce Watercress leaves; picked off the
; stalks
1 Spring onion; finely sliced,
; green part included
2 ounces Small green and purple basil leaves
Salt and freshly ground black pepper
6 fluid ounce Olive oil
1 ounce Watercress; large stalks
; removed, then
; roughly chopped
1 ounce Parmesan cheese; grated
1 Clove garlic; very finely chopped
Salt and freshly ground black pepper

Directions

SAUCE

Peel and cut the pumpkin into 3cm/1½ in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper. Bring to the boil, then simmer for 6-7 minutes until tender. Drain well, mash with a fork or potato masher and add the sifted flour. Mix well until thoroughly incorporated, then add the Parmesan, shredded watercress, sliced spring onion and the whole green and purple basil leaves Add salt and pepper to taste Shape the mixture with your fingers - lightly dipped in flour - into elongated pieces the size of walnuts and set aside.

Bring a large pan of salted water to the boil and drop the gnocchi in for 2 minutes until cooked and no longer floury. Test one first to make sure that it does not fall apart when cooking. Add a little more flour if necessary.

To make the sauce, mix the oil, chopped watercress, Parmesan, garlic, salt and pepper in a bowl. Place the drained gnocchi in a large flat bowl, pour the sauce all over and serve at once.

Converted by MC_Buster.

NOTES : These gnocchi are sunshine coloured with bright green and purple streaks. The watercress and spring onion cut through the sweet, thick consistency of the pumpkin and bring a crisp, fresh element to the gnocchi.

Use a brightly coloured pumpkin with flesh that is neither too tough nor too watery.

Converted by MM_Buster v2.0l.

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