Pumpkin Gnocchi with Garlic Tomato sauce

Here is yet another pumpkin recipe … well with a 5kg pumpkin we are still feeling the late effects of the Halloween frenzy

This is something for you to try when you are in the mood of playing in your kitchen, rolling the gnocchi can be a lot of fun but it can get quite messy to!

Pumpkin Gnocchi with garlic tomato sauce
serves 4 large – 6 small

Ingredients :

Gnocchi:
450 grams roasted pumpkin puree

olive oil and salt and herbs to roast the pumpkin
250 grams of potato puree

1 egg yolk lightly beaten
300 grams of plain flour
1/2 tsp salt
pinch of grated nutmeg

Salt and grounded black pepper

Tomato sauce:

1tin of chopped tomatoes

4 cloves of garlic pressed

1 medium onion finely chopped

Dash of cayenne pepper

Parmesan cheese for topping followed by parsley or basil (optional)

Preparation:

Cut the pumpkin into strips and place them on a baking sheet. Toss them with a little olive oil, herbs and salt. Roast them at 180-200C for about 30 minutes or until tender. Let them cool for a few minutes until cold enough to handle. Meanwhile boil the potatoes in a sauce pan for 20 minutes or until tender

With both the pumpkin and potatoes cooked, start it with the potatoes as you need to puree it while it’s hot to be able to get a smooth and fluffy texture.  Put it in a large ball and use the fork or a potato masher, do the same with the pumpkin in a separate ball until it is soft and mix it all together.

Add the egg yolk and flour, salt, ground pepper and nutmeg. Mix with a fork. This should turn into a sticky dough.

Dust a wooden board or your work surface with flour. Coat your hands with flour. Take a medium ball and roll it into a long log that is about 1/2" thick in diameter. Cut this log into 1- 1 1/2" pieces. Roll each piece on your fork to create indentations and drop it on a baking sheet lined with lightly floured parchment. Repeat until you have cut all the dough.

Tip: don’t use too much flour to roll them as it will harden the mixture

To cook them bring a large pot of salted water to a boil. Add the gnocchi. They are done when they float to the surface.

In the meantime, for the tomato sauce, add garlic and onion in to a large sauce pan. Let them get golden brown. Add the tin of tomatoes and cayenne pepper let it simmer for 25 min.

Place the gnocchi on large plates add the tomato sauce on top . Serve it with parmesan and sprinkles of fresh parsley or basil.