Homemade Pumpkin Gnocchi with Creamy Tomato Sauce

PUMPKIN GNOCCHI RECIPE

Ingredients

500 grams pumpkin puree - see instructions above

150 grams ricotta

1/3 cup finely grated Parmesan

1 egg

1 big pinch of salt & pepper

250 grams fine semolina

You will end up with about a kilo of finished gnocchi so just halve the quantities if you want to make less or freeze what you don't use. It's actually easier to cook frozen than fresh so I just tend to make a batch when I have time. Freeze it all on trays, bag and store in the freezer until needed.

Creamy tomato sauce

120grams lardons or pancetta, rind removed and sliced

1 medium onion, finely diced

1 tbsp olive oil

250 grams cherry tomatoes, chopped

125mL cream

Salt and pepper

300 grams pumpkin gnocchi

50 grams tasty cheese

50 grams Parmesan

Gnocchi Method

Mix together the pumpkin puree, ricotta, Parmesan, egg and salt + pepper in a large bowl. Once combined, fold through the semolina. Leave to sit overnight in the fridge, uncovered, for a better dough. This gives the flour time to soak up the liquid and makes it easier to roll.

Once rested for at least 12 hours, divide the mixture into 1 tablespoon balls, rolling with your hands until smooth. Mark with a gnocchi board or fork. Place onto a tray lined with baking paper and a dusting of fine semolina.

Cook in a pot of rolling salted boiling water for 1-2 minuets or until they rise to the surface. Don't be tempted to overcook them or you are likely to end up with a soggy mess. You are just trying to hydrate then and get them ready to soak up the sauce when they bake.

The sauce options are endless, think cheese, onion, sage, fresh herbs, tomatoes - anything that goes with pumpkin or even you favourite pasta sauce. These pumpkin gnocchi will snuggle into any sauce to create a delicious meal. So just use the following as a suggestion and feel free to add your own twist.

Creamy Tomato Sauce (Make the sauce before you cook the gnocchi)

In a pan, heat olive oil. Add pancetta and then the onion. Cook for 4-5 minuets or until the onions have softened. then add salt, pepper and tomatoes. Cook for a further 2-3 minutes or until they start to soften. Add the cream, mix to combine and bring to a gentle boil. Pour into an ovenproof dish, set aside.

Boil the gnocchi in salted boiling water. as per instructions above. Carefully scoop out with a slotted spoon and place into the sauce. Reserve all cooking water.

Pour 300mL of the reserved cooking water over the gnocchi and sauce. Give the dish a little shake to meld the water into the sauce but do not stir or you risk breaking up the gnocchi. At this point it will look like very watery soup but do not worry! The water will be absorbed and make the gnocchi creamy, saucy and delicious.

Sprinkle the grated cheeses over the top and bake for 1 hour in a 170℃ oven. Serve hot with fresh parsley if desired.