Gnocchi. Gnocchi with tomato sauce. When I was in elementary school, gnocchi were often served for lunch in the cafeteria. After so many years, if I close my eyes I can still smell them. Maybe they used a special tomato sauce, but they always tasted the same. They were definitely not as good as the ones I could eat at home, but their smell was special, unique. Gnocchi will always bring be back to those years in school. Years of youth are fun. Oh Italy, I miss you.
The last pumpkin from my hometown was cooked in this recipe. If you know me in person, you know how crazy I am with pumpkins. Maybe it’s time to go back to Italy for a weekend, first to visit my family, and secondly, to get a stock of pumpkins! These gnocchi are truly delicious and can be accompanied with many sauces; tomato sauce, meat sauce or simply with some herbs and olive oil. I’m very happy with the result, I hope you will enjoy it too!
When you make the dough, don’t add additional flour, otherwise your gnocchi will be too gooey. Be equilibrate in terms of ingredients is essential for the final outcome of the dish. If you decide to make a lot of gnocchi, you can just freeze them. Simply put them in a plastic container and separate them with some paper sheets. By doing so, they will not attach to one another. The day you want to eat them, just cook frozen gnocchi in boiling water.