Gnocchi with hazelnuts in tomato sauce

Preheat the oven to 200 ° C.

Divide the pumpkin cubes, tomatoes and red pepper over a griddle covered with parchment paper and grill for approx. 30 minutes in the middle of the oven.

Meanwhile, peel the potatoes and cut into equal pieces. Boil them in water with salt in 25 minutes until done. Drain and leave to stand uncovered for 10 minutes.

Mash the potatoes with the puree tamper. Allow to cool for 10 minutes.

Heat a frying pan without oil or butter and roast the hazelnuts in 3 min. On medium heat until golden brown. Allow to cool on a plate and chop finely.

Split the egg. Grate the cheese. Slice the basil.

Mix the flour, cheese, salt, basil, egg yolk, other egg and ¾ of hazelnuts with mashed potatoes.

Dust hands and worksheet with flour. Spoon the mixture onto the worktop. Knead in 2 minutes to a coherent dough. Divide into 4 equal pieces.

Roll out into rolls of 1½ cm diameter. Cut into pieces of 2 cm. Push a ridge pattern with a fork on one side. This makes the sauce better.

Remove the vegetables from the oven and remove the stalk from the pepper.

Mash the vegetables, pepper and salt with a food processor or hand blender until smooth.

Keep the sauce warm in a pan over low heat. Stir occasionally. Meanwhile, bring a pot of water with salt to the boil.

Cook the gnocchi in 4 parts. When they float they are cooked, which takes about 2 minutes. Scoop out of the pan with a slotted spoon and keep covered warm.

Spoon some sauce on each plate and divide the gnocchi over it. Garnish with the rest of the hazelnuts. Yummy! .