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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 GnocchiIngredients:
* 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.