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1
Make the pasta.
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2
Sift flour onto a dry work surface.
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3
Make a well in the center of flour and add rice, salt, oil and pureed squash.
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4
Mix gradually, kneading into a smooth, soft dough by drawing small amount of flour in from the edges as you knead.
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5
Add more flour if the dough seems too sticky or more water if it feels too dry--but in both cases, add small amounts very slowly so as not to jeopardize the quality of the dough.
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6
Continue kneading until dough is a soft, workable ball, about 10 minutes.
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7
Set aside.
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8
To make the gnocchi, flour a fork.
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9
Pinch off 1-inch pieces of dough and roll into balls between your fingers.
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10
Run the pasta ball on the fork to create ridges.
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11
Transfer to a parchment lined baking sheet that has been sprinkled with semolina.
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12
Repeat until you have made the desired amount of gnocchi.
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13
(The balance of the dough can be frozen.
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14
).
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15
Bring a pot of water to the boil, with a pinch of salt and a drizzle of olive oil.
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16
Cook the gnocchi until just tender, about 2 minutes.
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17
The gnocchi will sink to the bottom of the pot.
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18
When it rises, it is done.
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19
Drain, but do not rinse.
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20
While the pasta cooks, make the oil.
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21
Place all ingredients in a sauce pan over low heat and cook for 3-4 minutes to develop the flavors.
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22
Strain the oil and toss with cooked gnocchi.
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23
Garnish with fresh basil sprigs and serve immediately.
