A friend grew a backyard full of Jap Pumpkins. She gave me 1.4kg pumpkin. Wow! Gnocchi can be made and refrigerated (2-3 days) or frozen (up to 3 months) until needed. Try it with other sauces. Let me know what you come up with. Happy Cooking!
Pumpkin Gnocchi Method: Mash cooked pumpkin add plain flour to form a dough. Turn mixture onto a lightly floured surface. Divide into handful sized portions and roll into 2cm thick logs. Using a floured knife cut log into 2cm pieces, roll each piece into a ball. Using your thumb gently push and roll balls along the back of a floured fork. Place on floured tray.
Bring a large saucepan of water to a rapid boil, season with salt. Boil gnocchi in batches for 2-3 minutes or until they float.
Using a large slotted spoon drain gnocchi as they cook.
Pumpkin Gnocchi Bake: Preheat oven to 160 C. Place pumpkin gnocchi into a lightly greased baking dish.
Place milk & stock in a microwave safe jug, heat on high 2 minutes or until mixture is hot but not boiling.
In a large saucepan over low heat melt the butter, stir in flour until well combined. Add hot milk & stock mix to pot. Using a hand whisk, mix until smooth and thickening. Add 1/2 the cheese, the csabai & the garlic. Pour mixture over pumpkin gnocchi.
Layer sliced tomatoes over the top, drizzle with tomato spread. Top with a sprinkling of breadcrumbs followed by the rest of the cheese. Bake for 30 -40 minutes. Until topping is golden and crispy. Remove from oven and allow to cool for 10 - 15 minutes. Best served just warm.