Ingredients
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
Preparation
If using fresh pumpkin: Peel and cut the pumpkin into 1½ in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper. Bring to the boil, then simmer for 6-7 minutes until tender. Drain well, mash with a fork or potato masher and add the sifted flour. If using canned pumpkin: Combine pumpkin, parmesan cheese, shredded watercress, green onion, and basil. Mix well until thoroughly incorporated. Add salt and pepper to taste. 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. 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, blend the oil, chopped watercress, vegetarian 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.
