Wednesday, June 30, 2010

Pumpkin Gnocchi with Tomato Sauce

Tonight I decided to make pumpkin gnocchi with the pumpkin I still haven't used yet :)
Making gnocchi is always relaxing (except for that one time I was in a rush and I didn't mash the potato enogh and it ruined an entire batch) and the end results tasty tasty!
First, steam enough pumpkin to make one cup of mashed pumpkin. Mix 1 cup of wholemeal flour (Italians will traditionally use type 00 white flour but wholemeal works perfectly for me) with 1 tablespoon of powdered sage and two crushed garlic cloves. Or a teaspoon of dried garlic flakes. Mix this together then add the pumpkin and stir until lumps form. If the mixture is too wet or sticky, add more flour. When it starts clumping together take it out of the bowl and knead a few times until it's a smooth dough.

Let it sit for about 1/2 an hour.

Once it's been sitting for a while, take chunks of it and roll out into a snake about 2cm thick. Cut bits off about a cm wide. They'll look like little pillows.

Set out the gnocchi onto a floured tray (using baking paper will prevent sticking as I discovered the hard way today, but I was trying to save paper haha), and put it into the freezer to freeze uncovered, until solid.
Gnocchi can be frozen for up to 3 months.
Meanwhile, prepare the sauce. This is my take on a traditional Napoli sauce. There is probabaly another sauce that uses olives in a basic Napoli base but I can't be bothered looking for it :).
Chop about 5-6 cloves of garlic roughly. Slice up some chillies (as much as you like).
I also sliced up a handful of the black olives we had on our picnic (see last post) but kalamata is preferred.

Fry the garlic, chilli, and olives in a little bit of oil on low heat until garlic is soft.
Add in two 800g cans of crushed or chopped tomatoes and stir well. Leave to simmer for about half an hour. Longer is ideal, but if like me you get impatient, it's still good if left for not as long :)

When the sauce is just about ready, add in 1-2 tablespoons of mixed herbs, fresh basil, whatever you have on hand and bring some water to boil in a large pot.
Once boiling put in the gnocchi. I measured one cup of frozen gnocchi per person, and it was the perfect amount. They are ready when floating, don't overcook!
They'll be mushy and horrible.
At the last minute add about a tablespoon of vegan butter to the sauce. You don't have to, but it makes it slightly creamier. Stir until melted.
Serve on top of gnocchi!
Sauce recipe serves about 6, gnocchi recipe serves about 3. I usually make a double amount of gnocchi, but I didn't quite cook enough pumpkin today :)

No comments: