Ingredients:
• 300 g piece pumpkin
• 2 egg yolks
• 1 tablespoon EASIYO Natural Yogurt
• Salt
• Freshly ground black pepper
• About ¼ cup flour
• Sprig fresh basil 
 

Basil Yogurt Sauce:
• ½ cup finely chopped fresh basil
• 1 cup EASIYO Natural Yogurt
• 2 tablespoons lemon juice 


Method:
Peel and deseed pumpkin.
Cut into even-sized pieces and roast at 180 C for 30 to 40 minutes or until cooked.
Puree pumpkin in a food processor or blender.
Add egg yolks, yogurt, salt and pepper and enough flour to make a stiff dough that leaves the side of the bowl.
Break off tablespoonfuls of mixture.
Shape into ovals and cook in boiling water until gnocchi float to the surface.

Remove from water with a slotted spoon, straining well.
Place in a serving bowl. Pour over basil yogurt sauce and grill until lightly browned.
Serve garnished with a sprig of fresh basil.

Sauce
Mix the basil, yogurt and lemon juice together in a small saucepan.
Bring to the boil but do not boil.


Variations/Comments:
This is the sort of dish you make this night after you have roasted extra pumpkin when cooking an earlier meal.


SERVES 4