Pumpkin gnocchi with tomato sauce

Name: Pumpkin gnocchi with tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g floury potatoes; 600 g Pumpkin (e.g. garden pumpkin); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 50 g Parmesan cheese in one piece; 100 g Cornstarch; 4-5 medium-sized tomatoes; 7-10 Tbsp Basil; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 pinch Sugar; 1-2 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Cornstarch

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g floury potatoes
600 g Pumpkin (e.g. garden pumpkin)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
50 g Parmesan cheese in one piece
100 g Cornstarch
4-5 medium-sized tomatoes
7-10 Tbsp Basil
1 medium onion
1 Garlic clove
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 pinch Sugar
1-2 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Cornstarch

Directions

1
Peel, wash and cut the potatoes into pieces. Cut the pumpkin, remove seeds, cut into slices, peel and dice. Weigh 300 g pumpkin pulp and cook with the potatoes in salted water for about 20 minutes.
2
Drain it. Squeeze the pumpkin and potatoes through a potato press, season with salt and nutmeg. Grate parmesan. Gradually knead in starch and Parmesan cheese. Cover the gnocchi mixture and chill for about 30 minutes.
3
Wash, quarter and seed the tomatoes. Cut the flesh into cubes. Wash, pluck and chop the basil. Peel onion and garlic. Dice onion, press garlic through a garlic press.
4
Heat the olive oil. Sauté onion and garlic in it. Add tomato paste and tomatoes. Season with salt, pepper, sugar and vinegar. Add 200 ml water, stir in broth and simmer for about 5 minutes, season again.
5
Stir in the basil. Form rolls of the gnocchi mixture on a work surface dusted with starch, approx. 2 cm thick. Cut the rolls into pieces about 3 cm long. Shape them into gnocchi and make grooves with a fork dipped in starch.
6
Cook the gnocchi in boiling salt water for about 5 minutes until they float to the surface. Drain and serve with the sauce. Garnish with the rest of the basil.