Pumpkin Gnocchi With Tomato Olive Sauce Food

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
• Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
• Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
• Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
• Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
• Optional: Use a fork to press down lightly on the cut side of the gnocchi.

PUMPKIN GNOCCHI WITH TOMATO OLIVE SAUCE

Steps:

• The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
• I don't have any pictures for this part, but it's easy.
• 1) combine all ingredients and stir until combined.
• 2) turn the dough onto a lightly floured cutting board or counter top.
• 3) knead until smooth (roughly 3 minutes).
• 4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
• 1) Pinch the pillow shapes so that the ends touch.
• 2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster.
• 3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
• These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour).
• I made a tomato sauce with leftover deli olives.
• When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.

OLIVE GARDEN GNOCCHI WITH SPICY TOMATO AND WINE SAUCE

Steps:

• Sauce Preparation:.
• Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
• To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
• Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
• Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
• Pasta Preparation:.
• Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• Plating Suggestion:.
• Place sauced pasta on serving plate, top with Parmesan and Basil.

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.