Pumpkin gnocchi with basil and Parmesan

Separate the meat and chop the pumpkin into a puree.

Add eggs, stir.

Add salt, pepper and chopped basil.

Add flour and knead a soft dough.

If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.

Divide the dough into equal rolls 3 cm thick and about 20 cm long.

Divide and cut each roll into a 2 cm long pieces.

Cook the gnocchi in a large pot in plenty of salted water.

Gnocchi are cooked when they rise to the surface.

Remove them from the pot with a slotted spoon.

Pour hot olive oil over gnocchi or simply saut them in hot oil.

Serve sprinkled with cheese and fresh basil.