Gnocchi is a popular Italian dish which is seen as an alternative to pasta and can be drenched in thousands of different delicious sauces. It is not unique to Tuscany, however, you are bound to find gnocchi in countless fantastic restaurants across the region. Given the season, as well, there will be plenty of options on offer with pumpkin sauces or fillings. The Tuscans, in particular, know how to make rich, hearty dishes with comforting tomato sauces. The following recipe is a good example of a seasonal Tuscan take on an Italian classic and is just the thing for devout Hallowe'en fans who like a thematic dish. Unlike the typical boiled gnocchi, this version is made of balls of a tasty pumpkin mixture which is then baked in a tomato sauce to produce a rich and creamy dish, perfect for cooler Autumn days. Find a luxury villa in Tuscany and enjoy the local offerings and, while you're planning your trip, try out this little corker of a recipe.
Ingredients
1kg of pumpkin (alternatively, butternut squash can substitute the pumpkin according to availability and preference)
2 onions
3 cloves garlic
1kg of skinned tomatoes
A few leaves of basil
Some olive oil
150g of white flour (you may need more or less depending on how wet your pumpkin is)
100g of parmesan
Method
1. Peel the squash, remove the seeds and cut into 2cm cubes or scoop out the interior of a pumpkin and remove the seeds.
2. In a pan, stir-fry the squash/pumpkin in olive oil and add salt and pepper to taste.
3. Peel and chop the onions and garlic.
4. Once the squash has softened, you can add the onions and garlic to the pan and fry for a few more minutes. Turn off the heat once the onion begins to brown.
5. Combine a splash of olive oil, tomatoes and the basil in a saucepan.
6. Cook on a low flame for around 10 minutes.
7. Use a hand blender to make the squash mixture smoother.
8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
9. When the mixture is thicker but still creamy (the consistency of stiff mashed potato), stop adding flour, turn off the heat and allow to cool.
10. Pour the sauce made from the tomato, basil and garlic into a large shallow ovenproof dish.
11. Make walnut-sized balls of squash mixture using two spoons and place them in the sauce. Sprinkle with parmesan.
12. Cook for 15-20 minutes on 180°C.
Now that you've got the taste of Tuscany in Autumn, you're sure to be dreaming of wandering the beautiful countryside, kicking leaves, sipping espresso and enjoying the milder weather – I know I am!
1kg of pumpkin (alternatively, butternut squash can substitute the pumpkin according to availability and preference)
2 onions
3 cloves garlic
1kg of skinned tomatoes
A few leaves of basil
Some olive oil
150g of white flour (you may need more or less depending on how wet your pumpkin is)
100g of parmesan
Method
1. Peel the squash, remove the seeds and cut into 2cm cubes or scoop out the interior of a pumpkin and remove the seeds.
2. In a pan, stir-fry the squash/pumpkin in olive oil and add salt and pepper to taste.
3. Peel and chop the onions and garlic.
4. Once the squash has softened, you can add the onions and garlic to the pan and fry for a few more minutes. Turn off the heat once the onion begins to brown.
5. Combine a splash of olive oil, tomatoes and the basil in a saucepan.
6. Cook on a low flame for around 10 minutes.
7. Use a hand blender to make the squash mixture smoother.
8. Heat the mixture. Begin adding flour to it, little by little, stirring constantly.
9. When the mixture is thicker but still creamy (the consistency of stiff mashed potato), stop adding flour, turn off the heat and allow to cool.
10. Pour the sauce made from the tomato, basil and garlic into a large shallow ovenproof dish.
11. Make walnut-sized balls of squash mixture using two spoons and place them in the sauce. Sprinkle with parmesan.
12. Cook for 15-20 minutes on 180°C.
Now that you've got the taste of Tuscany in Autumn, you're sure to be dreaming of wandering the beautiful countryside, kicking leaves, sipping espresso and enjoying the milder weather – I know I am!
Photo credit: cyclonebill / CC BY-SA 2.0