So I feel that as October is here, we can start whispering the C Word ( That means Christmas for you with naughty minds !!) and buy our whipped cream for our Hot Chocolate. I am really done with the leaves on the garden malarkey and have decided to let them accumulate until all the trees are bare, then commence operation clean lawn, as I have watched my neighbour tackle it twice this week already and her lawn still looks as shitty as mine !
The other nice thing to grace us at the moment, is our pumpkins and squashes. To be able to buy a large pumpkin for a quid, is fab ! So many dishes can be made from these orange wonders from risotto to Pumpkin curry and at a
frugal price to ! So here is a simple recipe that I have made with half of a pumpkin and some crazy growing sage from my garden. If you make more than you can eat, this is a great recipe to freeze and can be frozen for between 4 to 6 weeks.
You will need….
1 pumpkin
1 large potato peeled and diced
150g of goats cheese
2 cups of plain flour
1 beaten egg
Salt & Pepper
5 sage leaves
100g butter
Pumping’s are quite hard to prepare and for this my easiest recommendation is to dice and pop into the oven with the skins on. leave them to soften for around 15 minutes and then let them cool completely. Boil up the potato until it is soft, drain and then cool.
When this is cold, peel the flesh from the skin and mash it into a pulp. Place the pulp onto some kitchen roll, so it soaks up any excess liquid and leave for around 5 minutes.
Mix the pulp, potato, cheese, S&P and flour until you have a ball. Divide this mixture into four and roll out one of the quarters into a long sausage shape. Don’t forget to flour your surface.
With a knife, cut the sausage into little chunks of around 2cm. If you press down onto the disks with a fork, this will give them a flatter and prettier appearance ( mine turned out a bit pants, but oh well ! )
Wash you sage and dry well, remove any long storks and cut into small pieces.
In a frying pan, melt the butter and add the sage. fry this for around two minutes on a low heat, as you don’t want to burn the butter, add a good dash of black pepper and put to the side to infuse.
In a pan of boiling water ( add a veggie stock cube for extra flavour !) add the gnocchi and wait for it to rise to the top of the pan, as soon as it has risen, remove it and let it drain. When you have done all of the Gnocchi, reheat the sage butter and coat the Gnocchi, serve with a large glass of Vino Blanco and enjoy !
Try this Lamb and Pumpkin curry for a stonker of a dish !
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