Pumpkin Gnocchi With Tomato Olive Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• pasta
• 1 1/2 cups cooled cooked smoothly pumpkin puree
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 15 ounces diced tomatoes
• 2 garlic cloves, halved
• 1/2 cup pitted olive, chopped
• 1 small celery rib
• 1 small onion, diced
• 3 basil leaves, roughly torn
• 1 tablespoon olive oil
• 1 teaspoon oregano

Recipe

• 1 the twist is that the traditional recipe calls for mashed potato. so you can substitute that if you're looking for something more traditional.
• 2 i don't have any pictures for this part, but it's easy.
• 3 1) combine all ingredients and stir until combined.
• 4 2) turn the dough onto a lightly floured cutting board or counter top.
• 5 3) knead until smooth (roughly 3 minutes).
• 6 4) separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
• 7 1) pinch the pillow shapes so that the ends touch.
• 8 2) using the back of a fork, press and roll the gnocchi towards you. the aim is to create grooves that go all the way around the gnocchi. these catch sauce and make the pasta cook faster.
• 9 3) transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. don't let them get too friendly or they'll stick together when you try to cook them.
• 10 these gnocchi were made with a tomato based sauce. you could also make a curry/coconut milk sauce or a sauce (which would show off their funky colour).
• 11 i made a tomato sauce with leftover deli olives.
• 12 when your sauce is almost done, boil a large pot of salted water.
• 13 when it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• 14 continue to boil the gnocchi for 2-4 minutes.
• 15 the gnocchi are done when they all float up to the top (if you're unsure, you can taste one. it should be chewy, but cooked through).
• 16 drain the gnocchi in a colander.
• 17 return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. when your sauce is almost done, boil a large pot of salted water.
• 18 when it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• 19 continue to boil the gnocchi for 2-4 minutes.
• 20 the gnocchi are done when they all float up to the top (if you're unsure, you can taste one. it should be chewy, but cooked through).
• 21 drain the gnocchi in a colander.
• 22 return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.