Pumpkin Gnocchi With Leek And Basil Butter

• 500 g small white potatoes (coliban potatoes)
• 250 g butternut squash
• 3/4 cup plain flour
• 2 tablespoons olive oil
• 1/2 leek
• 32 small fresh basil leaves
• 1 large fresh red chile
• 40 g butter

1. Preheat oven to 200u0b0C Line baking tray with non-stick baking paper. Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. Let cool for 20 minutes.
2. Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
3. Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. Divide dough into 4 portions and roll each into a 2cm (1 inch) log. Use a lightly floured knife and cut each log into 2cm long pieces. Place pieces onto a baking paper lined tray.
4. Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
5. Leek and Basil Butter.
6. heat oil over medium high heat in a frying pan. Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes. Transfer leeks to a papertowel lined plate using a slotted spoon.
7. Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. Add butter to the pan and heat until melted. Cover pan to keep butter warm.
8. Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. Drain well and serve onto plates. Drizzle each plate with melted butter and top with leek/basil/chilli.

butternut squash, flour, olive oil, basil, fresh red chile, butter

Taken from www.food.com/recipe/pumpkin-gnocchi-with-leek-and-basil-butter-207480 (may not work)