- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: The Great Pumpkin

Tuesday, October 26, 2010

The Great Pumpkin

Chelsea's Descry launch was amazing, fun, and there was a great turn out. Nick and I warmed folks up with boozy beverages, and welcomed them in from the rain with scoops of ice cream, and boy were they happy to see us. I happily scooped until there was nothing left to scoop. We were very well received and are so grateful to be apart of such a wonderful night.
The pumpkin ice cream was a delight, and I was pleased to have some leftover pumpkin. What to make next?

I decided to make a lovely pumpkin gnocchi. I love gnocchi and every once and awhile I try my had at a perfect gnocchi, and they usually turn out OK (as good as store bought) but there is always room for improvement. It may just be the Italian gene I lack, in which case there is no hope for me.
In theory though, like all pasta, gnocchi is very simple to make.
It starts with a baked potato.
When your potato has baked through, pull it out of the stove and scoop out the hot insides and run through a food mill.

Spread the potato in a single layer onto a working surface and let cool completely.  Once the potatoes have cooled, sprinkle 1 cup of flour and a few teaspoon of salt over the potatoes.  Gather the mixture together to form a well.  Add the pumpkin puree (I used about 1/3 cup) and an egg into the middle of the well,

lightly knead the mixture together just until all ingredients are combined and it forms a ball. If the gnocchi are too wet, add more flour a little bit at a time only until the dough comes together and doesn’t stick to your fingers easily. It’s important not to overwork the dough, as this will make the gnocchi heavy and tough. 
Roll out your dough into finger with worms, and cut into bite sized pieces. I will often roll a fork over them to give them a little texture for sauce.

Plop them into boiling water for 3 to 4 minuets, until they come to the surface looking like little pillows. Drain and add your favorite sauce.

For our sauce:
This was a "chop it up, throw it in" light tomato sauce. I diced a handful or cherry tomatoes from the garden, some garlic, some onion, a spoonful or so of leftover pumpkin puree, sauteed with butter, a little olive oil, salt and pepper. Not too shabby.
We served our gnocchi with a dollop of pesto on top, and a simple apple and cheese salad.

Saturday night we carved pumpkins, and reserved the seeds, and gunk. We have more roasted pumpkin seeds then we know what to do with, the chickens have been pumpkin feasting, AND I roasted and pureed five pints of pumpkin...
In the posts to come you may note a theme. Hey, it's what's in season.

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