This is a recipe for what we call Gnocchi in Malta. These are the
pasta shells that are stuffed with a savoury filling, and are not the
gnocchi made from potatoes. This is a delicious, if somewhat fiddly, recipe.
For conversion of the quantities please refer to the following website:
http://www.onlineconversion.com/Pasta Shells250g dried Conchiglioni
750g pumpkin, sliced, skin on
50g grated parmesan
50g dried breadcrumbs
1 egg, beaten
nutmeg to taste
salt and pepper
Fresh sage, chopped (optional)
Sunflower oil
Tomato Sauce
2 kg fresh tomatoes, peeled and chopped (to peel - cut a cross at the bottom, pour boiling water over and leave for about 8 minutes - the skin comes off easily)
2 cloves garlic, chopped
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon red wine vinegar
olive oil
Heat the oven to 210C. lightly oil the pumpkin and season with salt and pepper. Roast it in the oven until the edges are browned and the pumpkin is soft.
In the meantime, boil the pasta shells for 10 minutes, extract from the water and pour cold water over them to stop the cooking process. Drain, and cover with a damp cloth until ready to use them.
Let the pumpkin cool, then scrape it off the skin into a food processor. Process until smooth, adding the egg, parmesan, breadcrumbs, a rasping of nutmeg and seasoning. Let the filling rest in a cool place for at least 2 hours - this allows it to set.
While the filling rests, make the tomato sauce. In a deep frying pan, cover the bottom with olive oil (about 3-4 tablespoons). When the oil is warmed, add the garlic, when it is softened add the tomatoes. As the tomato starts to thicken, add the salt, sugar, pepper and vinegar. Simmer until thickened and delicious looking!
Turn on the oven again and heat to 190 C (or 180 C if using a fan assisted oven)
Stuff the gnocchi with a spoon (time consuming!) or a pipe.
Once the sauce is simmering away and the stuffing has rested, oil a pyrex dish lightly. put the gnocchi inside, cover with tomato sauce, and place on the middle shelf of the oven for about 40 minutes. 10 minutes before they're ready, you can add some more grated cheese to the surface.
Once it's done let it rest 5 minutes before serving. Yumm!