Pumpkin And Watercress Gnocchi With Basil

• 24 oz canned or fresh pumpkin or other squash
• 1/2 cup plain white flour, sifted
• 1/4 cup vegetarian or regular parmesan cheese, grated
• 2 cups watercress or arugula leaves, picked off the stalks
• 1 green onion, finely sliced, green part included
• 2 oz small green and purple basil leaves
• salt and freshly ground black pepper
• S A U C E
• 1/2 cup olive oil
• 1oz watercress or arugula, large stalks removed, then roughly chopped
• 1oz vegetarian or regular parmesan cheese, grated
• 1 clove garlic, very finely chopped
• salt and freshly ground black pepper

1. If using fresh pumpkin: Peel and cut the pumpkin into 11/2 in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper.
2. Bring to the boil, then simmer for 6-7 minutes until tender.
3. Drain well, mash with a fork or potato masher and add the sifted flour.
4. If using canned pumpkin:
5. Combine pumpkin, parmesan cheese, shredded watercress, green onion, and basil. Mix well until thoroughly incorporated. Add salt and pepper to taste.
6. With floured hands, shape the mixture into oblong walnut-like shapes. 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.
7. Test one first to make sure that it does not fall apart when cooking.
8. Add a little more flour if necessary. To make the sauce, blend the oil, chopped watercress, vegetarian parmesan, garlic, salt and pepper in a bowl.
9. Place the drained gnocchi in a large flat bowl, pour the sauce all over and serve at once.

pumpkin, white flour, vegetarian, arugula, green onion, green, salt, e, olive oil, arugula, vegetarian, clove garlic, salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-watercress-gnocchi-with-basil-1202571 (may not work)