Pumpkin gnocchi with basil and Parmesan

Ingredients

• 1 kg pumpkin cooled
• 2  eggs whole
• 0.5 tsp sea salt 
• 0.3 tsp pepper 
• 6 servings basil fresh chopped
• 6 servings basil fresh chopped
• 250 g flour 
• 250 g masa 
• 6 servings olive oil 
• 6 servings grana padano cheese grated
• 6 servings basil fresh for garnish
• 6 servings basil fresh for garnish

Equipment

• pot
• slotted spoon

Directions

1. Separate the meat and chop the pumpkin into a puree.
2. Add eggs, stir.
3. Add salt, pepper and chopped basil.
4. 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.
5. Divide the dough into equal rolls 3 cm thick and about 20 cm long.
6. Divide and cut each roll into a 2 cm long pieces.
7. Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface.
8. Remove them from the pot with a slotted spoon.
9. Pour hot olive oil over gnocchi or simply saut them in hot oil.
10. Serve sprinkled with cheese and fresh basil.