Summary

Ingredients

• 300 g pumpkin meat
• 2 tablespoon butter
• 200 g ricotta or cream cheese
• 2 egg (s)
• 1 teaspoon salt
• 200 g flour
• 30 g parmesan, freshly rated
• pepper
• 0.5 teaspoon ½ nutmeg, freshly grated
• 50 g butter
• 0.5 ½ bunch basil
• some flour

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Instructions

1. For the gnocchi, coarsely grate the peeled pumpkin flesh and sauté in the butter. Drain the pumpkin on a colander and allow to cool. Add the ricotta, eggs, flour, cheese and spices and stir everything with a wooden spoon. Put the dough in the fridge for 30 minutes.
2. The dough should be soft but no longer sticky, otherwise add a little more flour.
3. With a floured fork or two wet tablespoons, stand up about 25 walnut-sized gnocchi in portions and immediately place in boiling salted water (do not boil). Let it steep for about 5 minutes.
4. When the gnocchi are floating on the surface, remove them with a skimmer.
5. For the basil butter, melt the butter in a pan and add the basil leaves, plucked into pieces.
6. Pan the drained gnocchi in the butter and then serve hot.