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Old 11-06-2012, 12:50 AM   #1
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Pumpkin Gnocchi for Chief :)

Just another tasty way to use up leftover Halloween pumpkins! My version of Gnocchi. TNT

1 and half pounds of pumpkin peeled and diced
1 medium potato
1 large egg beaten
1 cup of AP flour
olive oil for drizzling
salt to taste

Sauce
1/2 cup of butter (not margerine)
A handful of fresh sage leaves
Finely grated pecorino cheese and nutmeg to serve.

Preheat oven to 356F
Place pumpkin cubes on a baking tray, drizzle with olive oil. Roast 30-40 mins or till tender.
Boil potato in it's skin till soft. Remove skin when cool enough to handle.
Mash pumpkin and potato together till smooth.
Add flour and egg and a dash of salt to pumpkin mix to form a smooth and soft dough.
Roll teaspoons of mixture on a floured surface to form small balls and flatten gently with a fork.
Bring a pot of water to the boil. Add Gnocchi in batches, boil till they float to the surface. Remove with a slotted spoon and set aside and keep warm.

Melt butter in a sauce pan on high heat, add sage leaves and cook till crisp and butter is browned but not burnt. Pour over Gnocchi and serve with grated pecorino and a light dusting of nutmeg.

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Old 11-06-2012, 03:23 AM   #2
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Cheers Snip
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Old 11-06-2012, 08:18 AM   #3
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Taht sounds really good. I'll have to give it a go. Thanks.

Seeeeeya; Chief Longwind of the North
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Old 11-06-2012, 11:51 AM   #4
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Odette,
My Cade adores Gnocchi and if he sees this recipe I' won't have peace til he helps me make your recipe Thanks it looks devine.
kades
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Old 11-06-2012, 02:20 PM   #5
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It's a big pleasure guys :) Enjoy!
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Pumpkin Gnocchi for Chief :) Just another tasty way to use up leftover Halloween pumpkins! My version of Gnocchi. TNT 1 and half pounds of pumpkin peeled and diced 1 medium potato 1 large egg beaten 1 cup of AP flour olive oil for drizzling salt to taste Sauce 1/2 cup of butter (not margerine) A handful of fresh sage leaves Finely grated pecorino cheese and nutmeg to serve. Preheat oven to 356F Place pumpkin cubes on a baking tray, drizzle with olive oil. Roast 30-40 mins or till tender. Boil potato in it's skin till soft. Remove skin when cool enough to handle. Mash pumpkin and potato together till smooth. Add flour and egg and a dash of salt to pumpkin mix to form a smooth and soft dough. Roll teaspoons of mixture on a floured surface to form small balls and flatten gently with a fork. Bring a pot of water to the boil. Add Gnocchi in batches, boil till they float to the surface. Remove with a slotted spoon and set aside and keep warm. Melt butter in a sauce pan on high heat, add sage leaves and cook till crisp and butter is browned but not burnt. Pour over Gnocchi and serve with grated pecorino and a light dusting of nutmeg. 3 stars 1 reviews
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