This post was written last Monday, just as we were about to lose power. Here it is; better late than never!
Con Ed called to say that they might shut off our power pre-emptively. Around here, no power = no water. Of course I panicked. Of course I cooked.
The last of the roasted pumpkin was quickly kneaded into a rustic looking pumpkin gnocchi.
Vegetables were washed and the house got “quickie” cleaned to ensure that we didn’t need to live in squalor during the storm.
Dishes washed, wine consumed and kitchen cleaned. Sandy is coming and we are ready!
Roasted Pumpkin Gnocchi
Mix together roasted pumpkin puree or a can of pumpkin puree, a little pumpkin pie spice, salt, pepper and flour. You will probably need between 2 ½ and 3 ½ cups of flour, depending on how much pumpkin puree you have.
Mix it together, adding a little flour at a time as you go until it forms a ball. You will be a sticky mess. Go with it!
Knead the dough on a floured countertop until it is not too sticky to work with.
Divide it into small sections (6 to 8) and roll them until each is about 1” thick. Cut the rolls into 1” chunks, roll them lightly in flour and place them on a cookie sheet until ready to cook. If you do this in advance, refrigerate them.
To cook, bring a large pot of water to boil. Cook the gnocchi until they float to the surface. This should only take a few minutes.
Serve with melted garlic butter, parsley or sage, a grind of fresh pepper, and shaved Parmesan cheese. Enjoy!
Tags: flour, Food, garlic butter, gnocchi, Hurricane Sandy, parmesan cheese, pumpkin gnocchi, pumpkin puree, recipes, roasted pumpkin, roasted pumpkin gnocchi
Indigo jones 
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