Potato and Pumpkin Gnocchi

By Teresa on 12 June 2007 | Viewed 5929 times

Ingredients

700g Mashed Potatoes
300g Mashed Pumpkin
250g Rice Flour
80g Cornstarch
30g Grated Parmesan
2 Free Range Eggs
Salt & Pepper
1T Chopped Parsley

For Sauce

50ml Olive Oil
1 Onion, chopped
2t Chopped Garlic
400g Can Crushed Tomatoes
¼ bunch Basil Leaves

Method

Place all the gnocchi ingredients into a large bowl and mix well. Remove from the bowl and place onto a clean, rice floured surface and knead together for approximately 2 minutes. Divide and roll the mixture into cherry sized balls. Using a fork, roll each ball lightly to make groves. This will help the sauce to stick to them. Plunge the gnocchi into boiling salted water, ensuring not to over crowd the saucepan. When cooked, gnocchi will float to the top. Remove with a slotted spoon. To make the sauce: Heat the oil in a pan. Fry the onions and garlic until soft. Add the can of tomatoes and basil leaves and cook on a slow simmer for 20-30 minutes. Season with salt and pepper. Serving Suggestion: Gently mix the cooked gnocchi through the sauce, place on a serving dish and garnish with parmesan shards and chopped basil.

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