Pumpkin and oat gnocchi with basil pesto

Preparation time: approximately 1 hour
Difficulty: Medium
Servings: 4 people

Gnocchi ingredients:

• 1 kg butternut squash

• 200 g GLUTENO oat flour (gluten-free)

• 1 egg

• Salt to taste

• A little oil

For the sauce:

• Basil pesto

• Parmesan for sprinkling

Instructions:

1. Cut the squash into cubes, salt them lightly and drizzle with a few drops of oil. Mix well and spread on a baking tray lined with baking paper. Bake for about 40 minutes at 180°C until the squash is soft.

2. Blend the baked squash into a smooth puree and let it cool.

3. Add the egg and oat flour to the cooled puree and mix to form a smooth dough. Cover the dough and refrigerate for about 30 minutes to firm up.

4. After resting, transfer the dough to a piping bag. Pipe and cut gnocchi of desired size into boiling salted water. Cook for about 4 minutes or until they float to the surface.

5. Drain the cooked gnocchi and mix them with your chosen sauce – basil pesto or another sauce of your choice. Sprinkle grated parmesan on top and serve.