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Pumpkin & Basil Gnocchi with Fresh Tomato Sauce
& Goat’s Feta
Serves 6
what you need:
400g steamed pumpkin, drained & mashed
500g OO Italian Flour or Organic Light Flour
(both these flours are suitable for bread, pasta & pizza bases)
2 organic eggs
50g unsalted butter, softened
1/2 tsp freshly grated or ground nutmeg
1 small clove of garlic, crushed or finely chopped
1/4 cup of parmesan cheese, finely grated
handful of fresh basil leaves, finely chopped
(100g Italian flour or Light flour for dusting.)
sauce to serve:
2 cups of Fresh Tomato sauce
1/4 cup organic Goat’s feta cheese, crumbled
cracked black pepper, extra virgin olive oil
& fresh basil leaves for garnish
what to do:
to make gnocchi:
peel & chop pumpkin into evenly sized pieces,
steam until tender & cooked through
drain pumpkin thoroughly, allow to cool,
mash pumpkin until smooth
Put 500g flour in a heap on a clean, dry bench
sprinkle with nutmeg, make a well in the centre of the flour
add pumpkin, garlic, eggs, butter, parmesan & basil
mix until combined into a sticky dough
(use some dusting flour if too sticky,
to help roll into a large ball of dough)
cut the dough into four even pieces
roll each piece into a long sausage shape (approx 30cmL x 6cmW)
using a butter knife with a little flour on it,
cut into small tubular pieces
place pieces of gnocchi onto a tray lined with baking paper
put a large pot of water on the stove to boil
warm tomato sauce in a seperate pan
place gnocchi pieces into the rapidly boiling water,
gently stir to stop them sticking to the bottom of the pot,
once the pieces begin to float to the surface,
remove with a slotted spoon, into a colander to drain
place cooked gnocchi pieces into the warmed tomato sauce
crumble pieces of feta into the sauce with the gnocchi pieces,
stir gently
serve immediately with some fresh basil leaves
& cracked black pepper & a drizzle of extra virgin olive oil
enjoy
See “how to” this recipe step by step on you tube
http://www.youtube.com/user/janecooks1
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0412 972 983
