Pumpkin/squash Gnocchi

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 3
• 500 g pumpkin (i used hokkaido squash) or 500 g squash (i used hokkaido squash)
• 1 egg
• 1 tablespoon oil
• 400 -500 g flour (depending on how wet your pumpkin puree is)
• salt, pepper
• sage or rosemary

Recipe

• 1 wash, peel (if necessary) and chop the pumpkin/squash. cook covered in water for 20-25 minutes or until tender. drain well.
• 2 place pumpkin/squash in a bowl and mash. add egg, oil and herbs. mix well. little by little sift in the flour and fold in carefully. using your hands work into a smooth, but not sticky dough (this might require extra flour).
• 3 turn out onto a floured surface and form into rolls of about 1 cm thickness. cut into pieces and flatten with a fork to create a decorative pattern.
• 4 cook gnocchi in a big pot (it shouldnt be crowed or theyll stick together) in boiling salt water for about 3-4 minutes and serve with a sauce of your choice (i used a herby cheese sauce, but tomato or pesto would ge great as well.).
• 5 if you dont want to use a very large pot, you can also cook the gnocchi in portions, keeping the already cooked ones warm in the oven.