Gnocchi with Pumpkin and Basil

Ingredients

• 1 kg starchy potatoes
• Salt
• 1 egg
• 200 g flour (and a little extra for the work surface)
• nutmeg
• 400 g pumpkin flesh (e.g., butternut squash)
• 1 tbsp plant oil
• 1 bunch Basil
• 1 tbsp yogurt butter

Instructions

1. 1.

   Wash the potatoes, boil them in salted water for about 30 minutes. Drain, peel, press through a sieve and let steam off. Then add the egg and flour, season with salt and freshly grated nutmeg, and knead into a smooth dough.

2. 2.

   On a floured work surface roll the dough into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll each piece over the back of a fork and cover with a kitchen towel; let rest for about 10 minutes.

3. 3.

   Meanwhile dice the pumpkin flesh into 1 cm cubes. Heat oil in a pan and brown the pumpkin until golden.

4. 4.

   Drop the gnocchi into boiling salted water and cook on medium heat for 8–10 minutes, until they float to the surface.

5. 5.

   Wash and dry the basil leaves, then tear them into small pieces. Melt the butter. Plate the gnocchi with pumpkin cubes on hot plates, scatter basil over them, drizzle with liquid butter, and season with salt and freshly grated nutmeg.