Pumpkin gnocchi with mushroom cream sauce

I love to drown my gnochi in sauce.

With the school holidays round the corner,  it will be a challenge to churn out interesting, non repetitive lunches for my daughter.  On the other hand, had it not been for her very acute sense of taste and smell, my cooking skills would have gone to the dogs.

Pasta , the easiest to cook, will take center stage the coming week, if gnocchi is considered as one. I have never tried pumpkin gnocchi but I reckon this one without potato should be much easier to concoct. Indeed, I prepared the gnocchi except the cooking in less than 30 minutes, leaving me some time to work out at the gym while the gnocchi dough chills. Now, that is convenience food for me!

The entire dish is meatless. Add a handful of bacon bits together with the mushroom if a little meat is what you want.

For 3 ( main dish )

1/2 medium sized pumpkin

Dry ingredients :

1 cup plain flour

1 cup whole meal flour  ( make it 2 cups plain flour if your preference is softer gnocchi )

1 cup grated parmesan cheese

1/2 tsp nutmeg

1/2 tsp salt

Sauce :

1 box of swiss brown,   sliced

4 cloves of garlic, sliced

2 tab of olive oil

1 cup of mashed pumpkin

1/2 cup of milk

1 cup of low fat cream

1 cup of grated parmesan cheese

Garnish :

Shaved parmesan cheese

Toasted pine nuts ( optional )

Making the gnocchi :

Discard pumpkin seeds and strings in the cavity of the pumpkin. Putting cut side on a plate, microwave on high for 10 minutes,  uncovered. Leave to cool.

Dig out pumpkin flesh and mash ( or go through the ricer ) .

In a separate bowl, pour in  flour, cheese, nutmeg and salt. Mix well.

In the center of the flour mixture, add  1 1/2 cup of mashed pumpkin.

Knead until the dough is evenly colored.

Rest dough for 5 minutes.

On a lightly floured surface, divide dough to 4 portions.

Roll dough into a rope, about a finger thick.

Use a dough cutter and cut off 1 inch dough segments.

Make dough balls with the palm.

Use a fork and press on the dough ball, flattening and creating ridges. ( this increases surface area for coating sauce with )

Chill to firm for about 30 minutes.

Meanwhile, boil a big pot of water with 1 tab of salt.

Now, prepare the mushroom sauce.

Fry garlic taking care not to brown it.

Add mushroom, sauté until moisture is removed.

Add pumpkin, 1/2 cup of milk, 1 cup of low fat cream, cheese. Take care not to let it boil.

Add salt if needed.

Turn off the heat and set aside.

When water boils, drop gnocchi into boiling water, one at a time.

Remove gnocchi when it begins to float and transfer to sauce.

Coat gnocchi with sauce thoroughly.

Garnish with shaved parmesan cheese and pine nuts.

Serve warm.