Slice the pumpkin or squash in half and scoop out the seeds. Place it cut side down on a microwave-safe plate and microwave on high at 5 minute intervals until it can be easily pierced with a fork. Mine took 10 minutes. Remove and let cool until you can handle it then scoop the flesh out of the skin into a bowl. Let it cool till it stops steaming but is still warm to the touch.

Bring a pot of water to boil with a generous pinch of salt.

To the pumpkin add 1 teaspoon of salt, the nutritional yeast and a cup and a quarter of the flour (160 grams). Stir together. Add more flour, a quarter cup (32 grams) at a time until you get a soft dough that you can roll into a rope. You can test the dough as you add the flour by tearing off a bit of dough and boiling it to check the consistency. Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it’s up to you how much flour you want to add.

Once your happy with the consistency, roll the dough into ropes and cut it into pieces. I usually don’t bother making ridges in them with a fork but you can if you want to. Keep them under a towel until you finish rolling out and cutting all the dough. Drop them into the boiling water and give them 2 – 3 more minutes after they float to cook all the way through then drain them, reserving a few tablespoons of the cooking water.

For the sauce heat a large pan over medium-high heat and add the olive oil, zucchini and red pepper. Sautee for a few minutes until softened then add the grated garlic and a sprinkle of salt and fry, while stirring, for another 30 seconds or so. Add the gnocchi and a few splashes of the cooking water.

Serve with freshly cracked pepper and basil on top.