Gnocchi di Zucca
Baked Pumpkin Dumplings

Prep time: 30 mins | Total time: 50 mins | Servings: 10

Ingredients

• 1kg (2 lb) pumpkin or butternut squash
• 2 onions
• 3 cloves garlic
• 1 kg (2 lb) tomatoes, skinned
• basil, a few leaves
• olive oil
• 150g (5 oz) white flour (you may need more or less depending on how wet your pumpkin is)
• 100g (3 oz) parmesan cheese

Directions

• Peel the squash, remove the seeds and cut into 2 cm (1 inch) cubes.
• In a heavy-bottomed pan, begin to stir-fry the squash in a good splash of olive oil. Add salt and pepper.
• Peel and chop the onions and garlic.
• When the squash has softened, add the onions and garlic to the pan and continue to fry for a few more minutes. Turn off the heat when the onion begins to brown.
• In a saucepan, combine a splash of olive oil, the tomatoes and the torn basil leaves.
• Cook on a low flame for 10 minutes.
• Transfer the squash mixture to an appropriate container and use a hand-blender to process. Return the mixture to the pan.
• Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
• When the mixture is considerably thicker but still creamy (stiff mashed potato consistency), stop adding flour, turn off the heat and allow to cool a little.
• Pour the tomato sauce into a large shallow ovenproof dish.
• With 2 spoons, make walnut-sized balls of squash mixture and place in the sauce. Sprinkle with parmesan.
• Cook for 15-20 minutes on 180°C/350°F, until the cheese is browned.