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Pumpkin Gnocchi

1 COMMENT

 

Well, Halloween is over which means there should be lots of extra pumpkins around. If you have any you didn’t carve don’t through them out – roast them! Puree the flesh and make pumpkin gnocchi (pronounced nee-ock-ee… or if you are my boyfriend you refuse to call it by anything other than ga-knock-ee).

Gnocchi is essentially a bunch of little dumplings, made with flour, egg and usually mashed potato … but using pumpkin is so much more fun. You get more nutrition for one (it’s a good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper and manganese), but more importantly it makes it a pretty color ;) … this pasta seems intimidating to make at first, but it’s so easy – I promise. Guests are always impressed when you say you made it from scratch. Sometimes I make up a big batch of the dough and then freeze it in smaller portions to save for an easy weeknight dinner.

As far as the sauce goes, you can use anything you like. If you are extra motivated I love to fry the gnocchi in a little butter or olive oil after its boiled to brown the outsides a bit…although this is definitely not the “traditional” way to eat it. Just have fun with it… I am usually a floury mess by the time I am done :)

 

Pumpkin Gnocchi – serves 2 as a main course

Recipe adapted from Foodess 

1 cup pumpkin puree

1 egg

3/4 tsp salt

1/4 nutmeg

3/4 cup whole wheat flour (approximately)

3/4 cup all purpose flour (approximately), plus more for hands and work surface

Parmesan and crumbled feta cheese,  for sprinkling on top

Herb tomato sauce (or any sauce you like)

Sea salt and fresh basil, to finish

 

1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine (sometimes I add shredded fresh basil to the dough too- depending on the sauce I am using). Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.

2. With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.

3. Drop gnocchi into boiling water and cook until they float to the surface (give a stir to make sure they aren’t sticking to the bottom), about 5 minutes. Meanwhile, heat up pasta sauce and prepare cheese

4. Drain gnocchi on paper towels, then add to sauce and toss. Serve topped with cheese, fresh basil and sea salt, if desired.

 

Pumpkin Brûlée

5 COMMENTS

pumpkin-creme-brulee

I love fall, and all it brings with it. The smell in the air on those crisp mornings, the beautiful autumn colors, the new fall collection of Davids Tea … and pumpkins! This amazingly versatile squash-like fruit is normally reserved for making pies and getting Cinderella to parties, but it has so much more potential! Pumpkin can be used in muffins, breads, biscuits, pancakes, dips, soups− you name it! But my favorite pumpkin recipe yet is Pumpkin Brûlée. It has all the warm fall flavors I love, it’s a healthy treat packed full of vitamin A and protein and it is so easy to make. You can even make it a day or two before hand if you need to prepare for a party…or want to eat it for breakfast. What more could you ask for?

pumpkin-creme-brulee

Pumpkin Brûlée

Serves 4

Ingredients:
-3/4 cup evaporated skim milk
-1/2 cup canned pure pumpkin
-1/4 cup pure maple syrup
-2 tbsp dark brown sugar (optional)
-1 tsp ground cinnamon
-1/8 tsp ground nutmeg
-Pinch of cloves
-1/4 tsp vanilla extract
-2 eggs
-Scant 1/4 tsp salt (optional)

Directions:

– Blend all ingredients in a blender or food processor.
– Pour into 4−6oz ramekins, let sit for about 5 min to settle any bubbles and put in a metal baking dish. Fill dish half way with boiling water and bake at 350° F for 35-40 mins or until set and refrigerate overnight (or for an hour or so), and top with whip cream.

Want another reason to love this recipe? You can personalize it! I love to play around with the flavors (adding more cloves, pumpkin pie spice, ginger, molasses or extra vanilla) or replacing the pumpkin with pureed butternut squash or yam. You can also experiment with the topping. Top with crystallized ginger or chopped toasted walnuts or pecans. You can even top the custard with a layer of sugar and broil for 5-6 min (watching it carefully) until nicely browned on top.

Without the topping these delicious little treats come in at under 160 calories and over 8g of protein.

So clear your schedule (for about 10 minutes) and give this recipe a try, you’ll be hooked!

Friends at the pumpkin patch :)

pumpkin patch



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