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
for the sauce
leek 1/2 cup
dried tomato 1
sage (fresh) 1 tbsp
EVO oil 3 tbsp
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!)