Pumpkin And Watercress Gnocchi With Green And Purple Basi

Oftentimes Christians place their ultimate identity in the same things unbelievers do – occupation, ethnicity, accomplishments, health, body composition, personality, station in life and interests. Possibly your identity is not based on what you think about yourself, but entirely by what others think about you. In other words, we think we are who what we think others think we are. All of this is subChristian!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Veg1, Vegetarian	6	Servings

INGREDIENTS

1 1/2	lb	Pumpkin or other squash
4	oz	Plain white flour, sifted
1 1/2	oz	Parmesan cheese, grated
1	oz	Watercress leaves, picked
		off the
		stalks
1		Spring onion, finely sliced
		green part included
2	oz	Small green and purple basil
		leaves
		Salt and freshly ground
		black pepper
6		Olive oil
1	oz	Watercress, large stalks
		removed then
		roughly chopped
1	oz	Parmesan cheese, grated
1		Clove garlic, very finely
		chopped
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Peel and cut the pumpkin into 3cm/1 1/2 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
Parmesan, 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, 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.  Converted by MC_Buster.  NOTES :
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.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus Christ: the name on everybody’s lips”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 573 Calories From Fat: 217 Total Fat: 25.7g Cholesterol: 10.4mg Sodium: 3281.9mg Potassium: 1218.8mg Carbohydrates: 64g Fiber: 22.5g Sugar: <1g Protein: 27.4g