Pumpkin Gnocchi With Basil Oil Recipe

Name: Pumpkin Gnocchi With Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 cup semolina flour; 1 cup cooked white rice, pureed until smooth; 1 teaspoon sea salt; 2 tablespoons extra virgin olive oil; 1 cup pureed cooked butternut squash or 1 cup canned pumpkin; filtered water, as needed; ½ cup extra virgin olive oil; 2 fresh garlic cloves, thinly sliced; 1 pinch crushed red pepper flakes; 1 pinch sea salt; 6 -8 leaves fresh basil, left whole; fresh basil sprig, for garnish

Servings: persons

1 -2 cup semolina flour
1 cup cooked white rice, pureed until smooth
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup pureed cooked butternut squash or 1 cup canned pumpkin
filtered water, as needed
½ cup extra virgin olive oil
2 fresh garlic cloves, thinly sliced
1 pinch crushed red pepper flakes
1 pinch sea salt
6 -8 leaves fresh basil, left whole
fresh basil sprig, for garnish

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

1111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 -2 cup semolina flour, 1 cup cooked white rice, pureed until smooth, 1 teaspoon sea salt, 2 tablespoons extra virgin olive oil, and more.

Yes, Pumpkin Gnocchi With Basil Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Gnocchi With Basil Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions