Sauce

• 1 large onion – peeled, rinsed, diced finely
• 1 clove garlic – peeled, rinsed, crushed
• 3 tablespoons olive oil
• 8 cups bottled tomato puree
• 1 tablespoon dried basil or 6 leaves of fresh basil – rinsed, sliced finely

Gnocchi

• 4 large desiree or waxy potatoes – peeled, rinsed, diced
• 1 cup butternut pumpkin – washed, peeled, diced
• 4 cups plain unbleached white flour
• 1 teaspoon of salt

Sauce

1. Prepare ingredients for sauce. 
2. In a medium pot on low to medium heat add olive oil.
3. Add onion and garlic and cook for 5 minutes, stirring occasionally.
4. Add tomato puree, basil and mix well.  Increase heat to high and bring to the boil.
5. Reduce heat to low, cover and cook for 1 hour. 

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Gnocchi

1. Prepare potatoes and pumpkin.
2. In a large steamer add water and boil on high heat.  Place potatoes and pumpkin in steamer cover and reduce to medium heat for 20 to 25 minutes or until a fork can easily pierce through.  Remove and allow to cool slightly.
3. In a large bowl or deep tray add cooled potato and pumpkin.  Mash with a blender or masher to a smooth consistency. 
4. Add 3 cups of flour with the salt working into potato pumpkin mash with hands to form a ball.
5. Place a small handful of the extra flour on a cutting board and turn out dough. 
6. Knead the dough for 5 minutes, pushing from the outside to the centre and through.  Add approximately half a cup of flour as you knead to prevent sticking.
7. Allow dough ball to rest for 30 minutes covered.
8. Flour two large trays lightly to place gnocchi pieces on.
9. Cut dough into a small portion about half a hand size and 2 cm / 1/2 in thickness.  Roll out on a cutting board to approximately a finger width.  Cutting the strip if too long.
10. Using your finger as a guide, pinch the roll and start to form the gnocchi approximately 2cm / 1/2 in length cutting as you go with the other hand.  Place on floured trays topping with a slight coat of flour as you go.  Continue to all dough is used.
11. Flour a fork and roll out the gnocchi pieces.  From the centre of the gnocchi roll forward so it creates an indent in the centre and ridges on the back.  Complete for all gnocchi adding flour to fork as required to prevent sticking.
12. When sauce is ready, boil a large pot of water on high heat.
13. Add the gnocchi as quickly as possible.  When the gnocchi all rise to the top they are generally cooked, this will take approximately 5 minutes.  Check for taste preference before straining in a colander.
14. In a large serving tray add gnocchi and sauce mixing well.  Serve in tray or add to individual serving dishes.