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PUMPKIN & WATERCRESS GNOCCHI WITH GREEN & PURPLE BASIL
SERVES 6

These gnocchi are sunshine coloured with bright green and purple streaks. The watercress and spring onion cut through the sweet, thick consistency of the pumpkin and bring a crisp, fresh element to the gnocchi. Use a brightly coloured pumpkin with flesh that is neither too tough nor too watery.

750g/1lb 8oz pumpkin or other squash
100g/4oz plain white flour, sifted
40g/1½oz vegetarian parmesan-style cheese, grated
25g/1oz watercress leaves, picked off the stalks
1 spring onion, finely sliced, green part included
15g/2oz small green and purple basil leaves
salt and freshly ground black pepper

S A U C E

150ml/6fl oz olive oil
25g/1oz watercress, large stalks removed, then roughly chopped
25g/1oz vegetarian parmesan-style cheese, grated
1 clove garlic, very finely chopped
salt and freshly ground black pepper

Peel and cut the pumpkin into 3cm/1½ in chunks and place in a heavy-based saucepan, just covered with water and seasoned with a little salt and pepper.
Bring to the boil, then simmer for 6-7 minutes until tender.

Drain well, mash with a fork or potato masher and add the sifted flour.

Mix well until thoroughly incorporated, then add the vegetarian parmesan-style cheese, shredded watercress, sliced spring onion and the whole green and purple basil leaves.
Add salt and pepper to taste.

Shape the mixture with your fingers - lightly dipped in flour - into elongated pieces the size of walnuts and set aside.

Bring a large pan of salted water to the boil and drop the gnocchi in for 2 minutes until cooked and no longer floury.

Test one first to make sure that it does not fall apart when cooking. Add a little more flour if necessary.

To make the sauce, mix the oil, chopped watercress, vegetarian parmesan, garlic, salt and pepper in a bowl.

Place the drained gnocchi in a large flat bowl, pour the sauce all over and serve at once.