Pumpkin Gnocchi with Tomato and Beef
Age: 10 months +
500g butternut pumpkin
1 1/2 cups plain flour
1/4 cup parmesan or grated cheese
extra flour, for dusting
Tomato and Beef Sauce:
1 tsp olive oil
1 onion, diced
400g lean minced beef
1 tsp dried mixed herbs
1 can diced tomatoes-no added salt
1/4 cup water
1. Cut pumpkin into small pieces and boil until tender. Drain and mash well. Add flour and cheese, mix well and then gently knead together to form a dough. (HINT: If the mixture is too sticky, simply add more flour and knead again. )
2. Place dough on a floured board. Sprinkle flour on top of the dough, roll into a small sausage shape and cut into 3cm pieces. (HINT: To prevent the dough sticking to your hands, lightly dust your hands with flour).
3. Add to a pan of boiling water and cook until the gnocchi have risen to the surface (approx. 4-5 minutes). Drain well and serve tossed with the Tomato and Beef sauce.
To make the Tomato and Beef sauce:
4. Heat oil in a pan. Add onion and cook for 2 minutes. Add mince and cook for a further 5 minutes, or until well browned. Add remaining ingredients and simmer for 10-15 minutes.