With the crisp fall weather holding before the wet winter sets in,I am having a love affair with pumpkin.
I am lucky to not have to buy whole pumpkins,but slices, as I need them.
I find myself cooking pumpkin in many ways. So far I have done the grilled pumpkin which is something which cannotbe missing in my fall fridge for snacking on at our house.
pumpkin soup, using the tricks from Cibreo.
Probably the next way of serving it will be to make Francesca's
pumpkin and leek risotto, with a kick of chili!
For last night's gnocchi,
I used a nice slice of pumpkin, and pan-roasted it with olive oil and sage.
Then pureed it and let it sit overnight.
I prefer roasting the pumpkin to concentrate the flavor and the pumpkin is also less wet!
In Florence we tend to "roast" stovetop, instead of using the oven.
Stovetop cooking uses gas which is less expensive here
and ovens are electric which costs more.
For the two of us:
Gnocchi di Zucca Gialla
200 grams roasted pumpkin, pureed
200 grams mashed potatoes
100 grams flour
1/2 cup grated parmesan cheese
It is easy to cook the potato and pumpkin in a microwave too, and mash them together.
I do not like to use eggs in making gnocchi as it makes a wetter dough and needs more flour
and creates a heavier dough.
This dough is soft, so I make it and let it rest.
Bring a pot of salted water to boil.
Using two small spoons, drop the "gnocchi" into the boiling water.
When the gnocchi are cooked, they float to the top.
Remove and place in a skillet where you have melted butter with some sage leaves.
Serve with extra parmesan cheese
and a drizzle of traditional balsamic vinegar.
This was a huge hit with my husband!
He will probably look like a pumpkin soon
as he wants me to make more gnocchi, and grilled pumpkin too!
Try this thanksgiving for a change!