Pumpkin gnocchi with tomato sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into cubes. Put into boiling water, cook for about 20 minutes and drain well (should give about 400 g). Press through a potato press, season with salt and nutmeg. Grate the parmesan. Knead in flour and parmesan bit by bit.

2. 2

   Cover and chill for about 30 minutes. In the meantime, clean, wash, quarter and seed the tomatoes for the sauce. Coarsely dice the fruit flesh. Wash basil, dab dry and chop. Peel onion and garlic. Finely dice onion, press garlic through a garlic press. Heat olive oil. Sauté onion and garlic. Add tomato paste and tomatoes. Season with salt, pepper and vinegar. Add stock and simmer for 5 minutes. Season again with salt, pepper and basil.

3. 3

   Heat olive oil. Sauté onion and garlic. Add tomato paste and tomatoes. Season with salt, pepper and vinegar. Add stock and simmer for 5 minutes. Season again with salt, pepper and basil. Form gnocchi dough into rolls about the thickness of a thumb on a floured work surface. Cut into 3-4 cm long pieces. Form oval dumplings and press in grooves with a floured fork. Cook gnocchi in plenty of boiling salted water for 3-5 minutes until they float to the surface. Drain and serve with the sauce. Serve garnished with basil

4. 4

   Form gnocchi dough into rolls about the thickness of a thumb on a floured work surface. Cut into 3-4 cm long pieces. Form oval dumplings and press in grooves with a floured fork. Cook gnocchi in plenty of boiling salted water for 3-5 minutes until they float to the surface. Drain and serve with the sauce. Serve garnished with basil

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
280 kcal

CARBS
38 g

FATS
9 g

PROTEINS
11 g