Squash Gnocchi with Basil Oil - Christina Cooks

Ingredients

• 1 to 2 cups semolina flour
• 1 cup cooked white rice, pureed until smooth
• 1 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 1 cup pureed cooked butternut squash or canned pumpkin
• Spring or filtered water
• ¼ cup extra-virgin olive oil
• 2 cloves fresh garlic, thinly sliced
• Pinch crushed red pepper flakes
• Pinch sea salt
• 6 to 8 leaves fresh basil, left whole
• Fresh basil sprigs, for garnish