Pumpkin Gnocchi With Tomato Olive Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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