Tuesday, November 13, 2007

Battle Orange: Update from the Front Lines

All is actually calm on the front. This fall season Battle Orange seems to be barely a skirmish. Sweet Potato fries are now a three- and four-helping item, as is carrot souffle. Sweet potato souffle was an uncontested win. And pumpkin bread showed the success of a new secret weapon: the Kiddo will like anything she helped make. I'm not going to be doing any victory dance, though. It's a long road ahead, a lifetime even.

Here's another recipe from the front lines. I’d been kicking around a recipe idea for — no kidding — two years. It was time to try making Pumpkin Gnocchi.

Gnocchi is not hard to make. It does take a time or two to get the feel for it, so don’t give up on the first try. The key is to know when the dough is just dry enough to work with, and not add too much flour. What makes this task more difficult is that the water content will vary with the type of pumpkin, squash or sweet potato you use. My advice would be to work the flour in a bit at a time and stop just when the dough is no longer sticking to everything. It’s the best I can do short of sending over an Italian grandmother.

I make two batches at a time since it freezes well, and I have a TON of pumpkin and squash to use up. It also gives me a chance to test the recipe a couple times and make adjustments.

Pumpkin Gnocchi with Walnut Cream Sauce

This post will appear in a Recipe Carnival hosted by Life in America.


Charlotte Hume said...

This looks great. Wonderful flavours.

Jami Leigh said...

This looks great! I too have been thinking about making a pumpkin Gnocchi for a while now. I had promised my twin sis some last November and still didn't get around to it. Thanks for the inspiration and the kick in the pants. We'll be having some tonight.