Pumpkin gnocchi Mature

Pumpkin gnocchi Mature

ingredients:
Massa:
1 pound of pumpkin mature neck
4 cups (tea) of wheat flour
2 large eggs or 1 whole egg plus 1 egg yolk
1 teaspoon (tsp) salt

I - Option:
Coverage Serve in place of Sauce:
4 tablespoons (soup) of butter or margarine
4 tablespoons (soup) of grated parmesan cheese

Option II:
Quick sauce:

1 pound of tomatoes peeled and chopped without seeds or
1 can of concentrated tomato sauce diluted with traditional
3 can of water, or more if necessary
½ pound or up to 1 pound of chopped onion
1 bay leaf
1 spoon (soup) of dried oregano or 1 fresh branch
2 tablespoons (soup) of tomato paste (optional)
1 or 2 tablespoons (soup) of onion soup or industrialized
2 tablets of broth
1 spoon (soup) of sugar or one medium carrot peeled cooked in sauce (serves to take the acidity).

How to Prepare the pumpkin gnocchi:
Wash pumpkin, cut into pieces to remove skin and seeds
Take the pumpkin with water for cooking over medium heat.
Or you can bake in the oven covered with foil for about 20 'minutes of testing time and when pricking with a fork,
Once cooled remove the house, kneading with a fork
If you want you can go through the processor or banging mix, loosen water strain through a fine sieve, or put a thin cloth type diaper and squeeze well.
Place the pumpkin in a bowl, add the egg, salt, flour gradually and slowly to form a workable dough, rolling point.
If you need you can put a little butter and grated cheese in the dough.
It becomes stiff add a little margarine. if it is soft add more flour.
Make rolls and cut into small pieces of 2 cm, or balls.
Make the gnocchi, cook in boiling water. Remove from the water as they are floating.
Arrange on a platter with butter and grated cheese.
If you use the second option, delete the 4 tablespoons margarine and 4 of grated cheese.
How to Prepare the tomato sauce:

How to Prepare the sauce Sugo:

In a large saucepan place the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are broken.
Add the ginger onion soup carrots or sugar, leave on heat for 20-30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
If you want you can put a little tomato paste at the beginning to get darker sauce, add a cup of hot water, until well cooked.
Gradually add half a cup of hot water until thick and well cooked sauce.
Do not forget to try before taking fire.
If you only industrialized sauce, put 3 more parts water or more to cook for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning stomach (heartburn).
How to Serve:
In refractory place in the bottom of a ladle sauce over the cooked gnocchi cover with remaining sauce.
Sprinkle grated Parmesan cheese.
Accompanies roulade ground beef or roast chicken, and salad with lettuce, endive arugula, endive, watercress, tomato, grated carrot and onion slices.
Serve hot.

Note:

If you want you can make a sauce with ground beef or to shreds, fry the meat separately and then add the sauce before cooking.
Do the same procedure of the previous sauce.
The more onion put "sauce", it gets thicker (thick).