Pumpkin Gnocchi With Tomato Olive Sauce Recipes

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.