Baked Pumpkin Gnocchi on a Blustery Eve
Steam: 450 grams pumpkin, Peeled and chopped 2 Medium Desiree/floury potatoes, Peeled and chopped.
Drain & let it cool a little, then purée with a pinch of salt.
Add 300 grams White Flour (more if too sticky).
Mix quickly until just combined so dough isn’t tough.
Cut dough into 4. On floured surface, roll each qtr into a long sausage. Then cut gnocchi about 1.5cm. Keep space between them and a light dusting of flour to stop them sticking.
Bring a big pot of lightly salted water to boil. Cook in batches. Gnocchi is cooked when it floats to surface.
Drain well and then into the pan with butter and sage leaves to lightly fry off. They are good just like this with a little Parmesan and black pepper OR you can make a roast tomato pasta sauce and pour it over the gnocchi then bake with a little mozzarella and Parmesan cheese on top.
My tomato sauce was just- Roasted vine tomatoes (roasted 1hr with good olive oil & rosemary). 1 Onion diced & 1 clove garlic. 1 tin of diced tomatoes. 2 tsp brown sugar. Italian herbs Salt & Pepper. Cook on stove 15-20 mins to reduce a little. Blend it all together - leave it a little chunky if you prefer it that way (my kids don’t like chunky tomato - fussy monsters!)