Ingredients
1 kilo (1000g) potatoes , boiled and mashed
300 g Senatore Capelli tipo(1) flour, or tipo(0) strong/hard bread flour
1 egg
1 tablespoon Extra Virgin Olive Oil
600 g squash/pumpkin cut into small pieces and roasted for about 40 minutes
Tomato Saffron Sauce
Tomato passata, 1 litre
Pinch of salt
Pinch of saffron (pistils), 1/4 to 1/2 gram
Extra Virgin Olive Oil
Cooking Instructions
Cook tomato passata in a large fry pan over low heat with olive oil, salt and saffron. Simmer for about 20 minutes, careful not to cook too long or your Sauce will be too thick. Pre-heat oven 350 degrees F. Roast squash in oven for about 45 minutes, then purée Mash the potatoes and squash together, then add flour and egg to the mixture. Work with your hands until the dough is smooth and not too sticky on the outside. Add a bit more flour if needed. With a dough cutter, cut off 50 grams of dough at a time and roll each piece with your hands on a well-floured surface into 1/2 inch pieces and lay them on a floured tray. Bring a large pot of salted water to boil, then add your Gnocchi and cook for a few minutes until they float to the surface, drain add to your tomato sauce. Sprinkle with fresh parmigiano on the plate.
