Malfatti from pumpkin on a tomato sauce mirror
Time
Preparation time: 45 min.
Cooking or baking time: 45 min.
Rest period: 15 min.
Total preparation time: 1 hr. 45 min.
Recipe for pumpkin (pumpkin gnocchi) malfatti on a tomato sauce dish.
ingredients
gnocchi
- 800 g Hokkaido without inner life, approx. 500 g of pure pumpkin meat
- 150 g of flour Type 405
- 60 grams of amaretti
- 75 g of butter
- 2 eggs size L
- Salt and nutmeg freshly grated
Fruity tomato sauce
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- 2 tbsp sugar
- 1 can of passed tomatoes 400 g
- 100 ml of cream
- 1 tbsp. Oregano dried
- 2 tablespoons honey
- 1 tbsp olive oil
- Salt and pepper to taste
- Basil for the decoration
? and parmesan freshly finely grated to sprinkle
preparation
Preparations for the pumpkin gnocchi
- Get the oven going, that is 200 ° C top / bottom heat.
- Divide the pumpkin and after splitting remove all the inside of the pumpkin. Cut the pumpkin pieces into pieces of about the same size, so put your thumbs and smiles on it.
- So put these pieces on a baking sheet stocked with baking paper and put them all on top of each other heap all individually so that they cook evenly.
- Slide the sheet metal on the middle rail (ie the second rail from below) and then let the oven door open for a good 45 minutes.
? and on with the preparations with the tomato sauce
- Skin the onion and garlic clove and cut into small cubes.
- Carefully scrape the tomato skin on the flower approach with a knife and place in boiling water for approx. 2-3 minutes. Once the cracks open, the tomatoes are ready to peel off their skin.
- Taking the tomatoes out with cold water now you can easily peel off the skin of the tomatoes / woman.
- Free the tomatoes from their inner life and cut into small cubes.
- In a correspondingly large pot, sauté the onion and garlic cubes with sugar and allow to caramelise.
- Add the passed tomatoes, bring to the boil and add the tomato cubes and stir well.
- Stir in the oregano and season with salt, pepper and honey to taste the sauce.
- Stir in the cream and bring to a boil once more, season with salt and pepper.
gnocchi
- Put the amaretti into a freezer bag and use the rolling pin to make crumbs.
- Finely grate the parmesan.
- Once the pumpkin is cooked, stomp the pieces in a bowl with a potato masher to Mus.
- Add the eggs, the amaretti crumbs and the flour and mix everything to a homogeneous mass, season with salt and nutmeg.
- Bring a large saucepan of salted water to a boil and form from our dough with 2 tablespoons of coconut and add to the simmering water.
- Once the gnocchi swim on the surface, use a sieve trowel to remove the gnocchi from the cooking water and to pan the gnocchi in a pan with frothy butter.
finish
On a preheated plate put a mirror of the tomato sauce and put some Malfatti on it ... with chopped basil and fine parmesan shavings sprinkle everything and you're ready to enjoy!
Malfatti means freely translated "badly made gnocchi" because with the normal gnocchi shape they have little in common.
