Pumpkin Gnocchi With Zucchini And Tomato Sauce Recipe

Ingredients

15ounces Pumpkin Puree

2 3/4 cup Gluten-free wheat flour

4inch sprig of Fresh Rosemary, leaves finely chopped

1 tsp. Salt

1 Medium Onion, cut in long strips

3 Soy Sausages

2 tsp. Basil

2 Tbs. Oregano

1 Bullion cube, mushroom ideally

1 28oz can Italian diced Tomatoes

1 sm Tomato paste can

2 med Zucchinis, cut in half moon slices

Salt and Pepper to taste

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg, rosemary and salt in center of well and using a fork, stir into flour and potatoes, just. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
Drop these pieces into boiling water with 1 tablespoon salt and cook (about 4-5 minutes). As gnocchi float to top of boiling water, remove them to an ice water bath.
In a large sauce pan heat oil. SautÃ© onion, sausage, basil and oregano until onion and sausage are slightly brown (5-7 minutes)
Mix bullion cube in a small amount of the juice from the canned tomatoes until dissolved
Add tomatoes, tomato paste, dissolved bullion, and zucchini. Cover and cook anther 5-7 minutes until zucchini has softened.
Add salt and pepper to taste
Add gnocchi