Winter Squash Dumplings

2.2 pounds (1 kilogram) of winter squash or pumpkin, peeled and diced
4 cups (500 grams) of all-purpose flour
1 large egg
3 tablespoons of grated Parmesan cheese, plus extra for garnish
Nutmeg, grated
Butter
Salt
Tomato sauce (That recipe follows this recipe.)

Bring a large pot of salted water to the boil.

Add the chopped squash and boil until soft. Drain the squash and allow it to cool.

Puree the cooled squash and stir in the flour the egg, and the Parmesan. Mix until smooth.

Add the nutmeg and the salt to taste. Remember, nutmeg is strong and a pinch is always enough.

Bring a large pot of salted water to the boil. Drop spoonfuls of the squash-dough into the boiling water and allow to cook until the dumplings rise to the surface.

Drain the dumplings and place in a buttered deep serving dish.

Top the dumplings with hot tomato sauce and the extra Parmesan cheese.

Serve immediately.

Tomato Sauce

2 tablespoons of your favorite olive oil
2 medium celery stalks, finely chopped
2 small carrots, finely chopped
1 medium yellow onion, finely diced
3 pounds (1 1/2 kilogram) of crushed tomato
A pinch of sugar
Basil leaves
Salt to taste
Freshly ground black pepper to taste

Heat the oil in a large saucepan and add the diced vegetables. Saute until soft.

Add the crushed tomatoes, the pinch of sugar, and the basil leaves.

Season with the salt and pepper and simmer for 30 minutes, until thge sauce is thickened.

Remove the sauce from the heat and pass through a sieve.

Use as desired.