13 November, 2008

Vegalicious!

I was craving comfort food this afternoon for lunch and was thrilled to find this recipe for Pumpkin Gnocchi over at Vegelicious. I'd been searching for a good way to use a beautiful Hokkaido squash that I bought at the farmer's market and wanted to cook up something wholesome and healthy. For the children, of course... ;-)

The gnocchi had a great color and texture and the sauce gave a kick to the traditional mild flavor. It turned out just as delicious as it looks / sounds.

The only downside is that I couldn't stop eating them and am now so full I can hardly move!

Pumpkin Gnocchi

Ingredients:

* 1 cup pumpkin, cooked and mashed (1 small pumpkin, about 2 pounds or 1/2 kilo)
* 2 cups flour
* 1/2 teaspoon allspice
* 1/2 teaspoon cinnamon
* pinch garlic powder
* pinch cayenne pepper
* 1 clove garlic, minced
* 2 tablespoons olive oil
* 1 tbs. soy margarine
* 1 tbs. red chili pepper
* 1 tbs. vegetable bouillon powder
* 12 sage leaves
* 2 teaspoons nutmeg
* salt and pepper to taste

Directions:

1. Cut the pumpkin, if it is organic you can leave the skin on, if not, cut away the outer parts, de-seed and cut into medium size chunks.
2. Place them in a pot with very little water and steam them until soft..is only about 5 minutes or so.
3. Remove from the heat and puree or mash with a potato masher.
4. Add the pinch of garlic powder, the pinch of cayenne pepper, 1 tsp. of nutmeg, 1 tablespoon of olive oil and the allspice and mix well.
5. Slowly mix in flour and knead until it forms a smooth dough. If it is too wet, add a bit more flour until it is a smooth ball of dough.
6. Let it rest for 30 minutes.
7. Divide the dough into bite sized pieces.
8. Mark them with a fork.
9. Cook them in boiling water until they float
10. In a smaller sauce pan, saute garlic with olive oil and soy margarine.
11. Add the red chili pepper, the vegetable bouillon powder and the sage leaves.
12. When ready to serve, pour the sauce over the gnocchi and mix well.
13. Dust with cinnamon and grate a bit of soy cheese over the top.

6 comments:

anno said...

Yum! Those look great... and, are those bits of fried sage on top (the recipe from vegalicious hasn't finished loading)? As far as I'm concerned, fried sage and just about any starch makes a meal (pasta, gnocchi, potato pancakes...). Of course, being unevolved, I'd add grated parmesan, or even bits of fried bacon, but then I am susceptible to just about any form of excess. You did have a glass of red wine with these, right?

And how did the last part of your exam go?

Betsy said...

You're right! It is fried sage-- you've got a good eye!

Sage is one of those herbs that I never think about using, but with this recipe it was delicious! I'm definitely going to be using it more often in the future!

Exam went OK. Think I did fine on most of it but there was one section on there that was a killer. Am just so relieved that it's over-- I learned a lot through all the preparation and look forward to applying it in and out of class...

anno said...

I'm glad it's over for you, too! So... on to more indolent pursuits?

Africakid said...

Oh, delish looking!

Betsy, how did you know I was pondering ways to use pumpkin? Just ripped a pumpkin curry soup recipe out of an old magazine, but these look far better.

I think I'll have to make them when our son comes home in December (he loves trying new dishes). Thanks!

ps. Glad you made it through the exam. Brave soul!

Goofball said...

oooh I have too much pumpking laying around and already too much pumpkin soup in the freezer.

thanks for giving me a new recipe. It looks , sounds very yummy!

honeypiehorse said...

I made this last night and I have to say that I doubted. I didn't have time to wait 30 minutes and my gnocci were too big and lumpy. Once in boiling water they looked even more doubtful. But OMG were they yummy!!! Oh, and I didn't have any cheese but I added some lightly fried spring onions to the sauce and that was very good. Thanks for this recipe!

PS I got your comment but not your email.