Pumpkin Gnocchi With Sausage, Zucchini And Tomato Sauce

• 15ounces Pumpkin Puree
• 2 3/4 cup Gluten-free wheat flour
• 4inch sprig of Fresh Rosemary, leaves finely chopped
• 1 tsp. Salt
• 1 Medium Onion, cut in long strips
• 3 Soy Sausages
• 2 tsp. Basil
• 2 Tbs. Oregano
• 1 Bullion cube, mushroom ideally
• 1 28oz can Italian diced Tomatoes
• 1 sm Tomato paste can
• 2 med Zucchinis, cut in half moon slices
• Salt and Pepper to taste

1. - Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg, rosemary and salt in center of well and using a fork, stir into flour and potatoes, just. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
2. - Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
3. - Drop these pieces into boiling water with 1 tablespoon salt and cook (about 4-5 minutes). As gnocchi float to top of boiling water, remove them to an ice water bath.
4. - In a large sauce pan heat oil. SautA onion, sausage, basil and oregano until onion and sausage are slightly brown (5-7 minutes)
5. - Mix bullion cube in a small amount of the juice from the canned tomatoes until dissolved
6. - Add tomatoes, tomato paste, dissolved bullion, and zucchini. Cover and cook anther 5-7 minutes until zucchini has softened.
7. - Add salt and pepper to taste
8. - Add gnocchi

pumpkin puree, flour, rosemary, salt, onion, basil, oregano, bullion, italian diced tomatoes, tomato, salt

Taken from www.epicurious.com/recipes/member/views/pumpkin-gnocchi-with-sausage-zucchini-and-tomato-sauce-58387140 (may not work)