Pumpkin Gnocchi

First time I've tried this - it is so easy it hurts!

about 600g pumpkin ( I used Marina di Chioggia because it is supposed to make the best gnocchi)
Cook it and mash it - I roasted it so it wasn't watery, but microwave or whatever. Add a bit of salt and nutmeg or mace, then incorporate flour until you get a dough.( I used about 1.5 cups strong unbleached flour)

Divide into about 4 pieces and roll each into a thin sausage. Chill for a bit then slice off pieces (about 15 to each sausage). Mark with a fork and tidy the shape a bit then chill again. Bring a lot of salted water to the boil and drop the gnocchi in - cook until it rises to the surface + 3 minutes. Excess freezes really well. Serve with favourite sauce. I enjoyed this because I can't eat potato gnocchi because of the starch being diabetic.

mm now that does sound nice so may have to try it ,love gnocchi any which way and just so happens I have a spare pumpkin

So what was the favourite sauce you served the gnocchi with, Blossom?

When I'm really madly disgustingly self indulgent, I love gnocchi with warmed walnut oil and a bit of melted butter, with crushed garlic, basil and pinenuts and a splash of brandy. Otherwise I make a red capsicum, tomato and onion based pasta sauce with basil, crushed walnuts and garlic. Until I started making it myself I didn't know how delicious gnocchi can be.

Mmmhh....that does sound delicious. I won't put that on the menu, though. We have to lose some weight. I have a layer of 'insulation' that is getting out of hand. A simple tomato sauce might be the go. Garlic, onion, fresh herbs, preserved tomatoes. A sprinkling of freshly grated parmesan.

Yes, I'm back to boosting my pitta and moving the kapha! Got to stop having cream on my porridge!