Pumpkin Gnocchi With Sausage, Zucchini And Tomato Sauce - cooking 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

Preparation

- 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. SautA 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