Recipe - Pumpkin And Watercress Gnocchi With Green And Purple Basil

1 One half pound Pumpkin or other squash
4 ounce Plain white flour; sifted
1 One half ounce Parmesan cheese; grated
1 ounce Watercress leaves; picked
off the
; stalks
1 Spring onion; finely cut or sliced up ,
; green part included
2 ounce Small green and purple basil
leaves
Salt and freshly ground
black pepper

SAUCE
6 fl 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

Peel and cut the pumpkin into 3cm/1 One half in chunks and place in a
heavybased saucepan, just covered with water and seasoned with a little
salt and pepper. Bring to the boil, then simmer for 67 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, cut or sliced up 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.