Pumpkin Gnocchi with Cheesy Tomato Cream Sauce
This gnocchi is tasty by itself because kabocha pumpkin is used instead of potato, and two kinds of cheese are blended into the rice flour dough. Enjoy the delightful blend of flavors!
For the gnocchi
|18oz/500g||kabocha pumpkin or canned pumpkin puree (about 2 cups)|
|1 cup (160g)||rice flour|
|½ cup (100g)||ricotta cheese, drained|
|1 cup (80g)||parmesan cheese|
|1½ teaspoons (9g)||salt|
|Pepper to taste|
For the sauce
|2 tablespoons (30ml)||olive oil|
|1 teaspoon (5g)||garlic, minced|
|3.5oz/100g||bacon, cut into bite sizes (about 2 slices)|
|1 (14.5oz/411g) can||tomato (about 2 cups)|
|1 cup (200ml)||heavy cream|
|Salt and pepper to taste|
|Parsley for garnish|
For the gnocchi
Boil the pumpkin in a pot until soft, then drain and mash to make a soft puree.
In a large bowl, combine the pumpkin puree, rice flour, ricotta and parmesan cheeses, egg, salt, and pepper. Knead the dough until the stickiness is gone. Add more rice flour if too sticky.
Dust the surface. Roll out the dough to make a rope, approximately 1 inch (2-3 cm) wide. Cut the rope into 1/3 inch (1cm) pieces. If desired, place a fork onto a work surface, and gently roll each dough over the tines to create texture and shape.
Bring a pot of water to a boil. Add gnocchi and stir gently until it starts to float. Cook several minutes longer, then drain. Set aside.
For the tomato sauce
Add olive oil to a skillet over low-heat. Add garlic and cook until fragrant.
Increase the heat to medium-high. Sauté bacon. Add the tomatoes. When heated thoroughly, add heavy cream.
Combine the gnocchi into the sauce, and season with salt and pepper.
Garnish with parsley and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.