Pumpkin gnocchi with oat flour

Gnocchi are a delicious first plate, they go well with many kind of sauce. Originally made only with potatoes. But if some potatoes are replaced by pumpkin, the nutrionals values increased, and it will add vegetables to our meal (potatoes are not considered vegetables as full of starch). Oat flour here replaced the traditional white flour to reduce glycemic impact.

I had my gnocchi with a fresh sausage, mushrooms sauce.

Ingredients (3 people):

600 gr pumpkin (not cleaned)

350 gr red potatoes

40 gr oat flour (plus some for working the dough)

Pinch of salt and nutmeg

Ingredients for the sauce (3 people):

1 shallot

1 tablespoon extra virgin olive oil

1 tablespoon chopped rosemary

100 gr tomato concentrate

200 gr tomato salsa

100 gr hot water

400 gr mushrooms

Fresh parsley

1 clove of garlic

Salt and black pepper

450 gr fresh sausage

3 tablespoon brandy

Bake the pumpkin and potatoes fan oven 190°C for 40 minutes. Switch off the oven and leave in the oven for 10 minutes.

Use a masher for both potatoes and pumpkin (they heve to be hot).

Add salt, nutmeg and the oat flour.

Work fast, starting with a spatula and then with your hands.

You have to make a firm dough.

With the help of more flour, divide the dough and make rolls.

Then with a knife cut the gnocchi, about 1 cm lenght.

Place the gnocchi as shown in the first picture: use a cloth and dust with wheat flour (this will keep the gnocchi separated).

They will need just a couple of minutes in boiling water: gently place the gnocchi in the water and when they will emerge move them with a cooking spatula with the sauce.

Chop the shallot and let it sweat on gentle heat for about 15 minutes in a big pan with the oil and rosemary (add a bit of water to avoid burning the shallot)

In another pan on high heat, put the sausage cut in small chunks. When all sides are sealed, add the brandy and flame it (if you can and feel sure).

This step will intensify the flavours and remove the excess of fats.

Then, tranfer in the pan with the shallot, add the tomaotes and water, and with a lid on cook on gentle heat for 20-30 minutes.

You could add the mushrooms in the same pan, but for better results, cook them separately.

Add a tablespoon of extra virgin olive oil, then the mushrooms; after a couple of minutes add the garlic and parsely.

Keep tossing during cooking. Then, transfer with the sauce.

Be carefull when toss the gnocchi in the sauce: gnocchi are very delicate (especially if you do not exceed with flour in the dough). At worst, you will smash some....but your meal will be still very delicious!!!