World Vegetarian Week – day 4 – Pumpkin gnocchi with tomatoes and bay

For this fourth day I’m posting a recipe with fresh italian pasta, the gnocchi, made with pumpkin.

ingredients (serves 4):

for the pasta:
pumpkin 1 kg
wheat flour 200 g
parmesan (grated) 50 g
egg 1
salt

for the sauce
tomatoes 3
leek 1/2 cup
dried tomato 1
sage (fresh) 1 tbsp
bayleaves 3-4
EVO oil 3 tbsp

directions:
For the gnocchi: cut the pumpkin in slices (5 cm large) and put them in the oven – preheated to 180°C – for half an hour; remove the skin and mash the flesh with a fork; then let it cool down and add the egg, salt, pepper, the parmesan and the flour; knead the dough until the consistency is elastic, then, with your hands sprinkled with flour, roll the dough into small balls (the gnocchi) – the process is a bit long, therefore is useful to put the gnocchi on a well floured plane to avoid they stick together.

For the sauce:
On a skillet, heat the oil and stir-fry the finely chopped leek and the dried tomato until the leek is of a golden color, then add the chopped tomato and the bay leaves and cook at low-medium heat for ten minutes, stirring often. When tha sauce is nearly cooked add the fresh chopped sage.

Cook the gnocchi in abundant salted boiling water – they will emerge from the water surface when cooked; drain with a skimmer and quickly sauteè in the skillet with the sauce.

Serve with a little bit of freshly ground black pepper.

(thanks to Linda for this recipe!)

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2 Responses to “World Vegetarian Week – day 4 – Pumpkin gnocchi with tomatoes and bay”

  1. […] World Vegetarian Week – day 4 – Pumpkin gnocchi with tomatoes and bay « Blog Archive « ChezSha… chezshaitan.wordpress.com/2009/10/06/world-vegetarian-week-day-4-pumpkin-gnocchi-with-tomatoes-and-bay – view page – cached World Vegetarian Week – day 3 – Tagliatelle with almond and rocket pesto and cherry tomatoes — From the page […]

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