1) Separate the meat and chop the pumpkin into a puree.

2) Add eggs, stir.

3) Add salt, pepper and chopped basil.

4) Add flour and knead a soft dough. If the dough is too sticky, add more flour - the amount depends on the water content of the pumpkin.

5) Divide the dough into equal rolls 3 cm thick and about 20 cm long.

6) Divide and cut each roll into a 2 cm long pieces.

7) Cook the gnocchi in a large pot in plenty of salted water. Gnocchi are cooked when they rise to the surface.

8) Remove them from the pot with a slotted spoon.

9) Pour hot olive oil over gnocchi or simply saut them in hot oil.

10) Serve sprinkled with cheese and fresh basil.