Homemade pumpkin gnocchi with tomato, sausage and spinach sauce

Instructions

For the gnocchi

1. Heat water in a large pasta pot or saucepan. Bring to boil.
2. Add diced pumpkin. Cook until soft.
3. Remove pumpkin and set aside to cool while keeping water in pot.
4. Once cool, blend pumpkin into a smooth puree or pass pumpkin through a metal sieve into a smooth puree.
5. Add half the flour and fold to combine. Once incorporated add more flour bit by bit until it all comes together into a dough (you may need the whole 800g or you might need less – it will depend on how much moisture is in your pumpkin).
6. Sprinkle flour on the bench and lightly knead dough. Be careful not to over knead as this can make your gnocchi heavy and tough instead of light.
7. Roll into long sausage like lengths and then cut with a sharp knife into pieces. You can cut your gnocchi as small or large as you like.
8. Once cut, return to your boiling water and cook until the gnocchi starts to float to the surface.
9. Set some aside (about 2 cups) in the fridge for dinner or lunch and cook the rest in batches and this can be frozen for use at a later date.

For the sauce

1. Heat oil in pan. Add garlic and chilli flakes.
2. Add refrigerated gnocchi and cooked and sliced sausage. Cook for 1 min.
3. Add tomatoes and water and stir gently to combine. Simmer for 5 mins.
4. Add spring onions, pinch of salt and zest and juice of 1/2 lemon. Cook for further 2 mins.
5. Remove from heat and stir through baby spinach.
6. Serve and enjoy.

Tip
You may like to add some fresh feta or parmesan to serve.