Pumpkin and semolina Gnocchi

Serves: 4  Cooking time (approx.): 15 minutes Style: Italian Vegetarian 2  cup(s) diced pumpkin 6  cup(s) semolina 4  tablespoon(s) plain flour 4  tablespoon(s) grated parmesan cheese freshly powdered nutmeg, salt, and freshly ground black pepper to taste 2  tablespoon(s) butter Cook the pumpkin dices in boiling water for about 8  minutes or till done. Drain and mash well. knead along with semolina, plain flour, nutmeg, salt and pepper to a smooth dough. Make walnut sized balls of the dough and cook in a large pot of boiling salted water for about 5  minutes or till the balls rise to the surface. Remove with a slotted spoon. Cook the gnocchi in batches if necessary. Melt the butter in a pan and toss the gnocchi in it gently for about 2  minutes or till the gnocchi are aromatic and well coated with butter. TIPS: If the dough gets too sticky to shape into balls, transfer to a piping bag and pipe small cylinders of the dough (cutting the dough with a knife as you pipe to form small cylinders) into hot boiling salted water and cook. The cooked gnocchi can be baked with a sauce of your choice topped with cheese. Serve hot with: Mushroom and basil sauce.

 
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