Posts Tagged ‘roasted pumpkin’

Unrecipe of the Week: Hurricane Sandy Edition

November 5, 2012

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!

Feeding Hurricane Sandy

October 29, 2012

All of us in New York are hunkering down and waiting for Hurricane Sandy to have her way with us. Sunday was spent preparing lots of leftover ingredients into edible dishes.
The leeks, celery and potatoes became a delicious potato leek soup; rich and creamy, without the added calories of cream.

The pumpkins were roasted and pureed. A pumpkin tart was quickly assembled, using what I had in the house. The traditional evaporated milk was hastily replaced by coconut milk, with no adverse reactions to the texture or flavor.

The leftover roasted pumpkin puree will become pumpkin gnocchi tomorrow night, assuming I can see to cook it!

There is still a giant cabbage awaiting it’s fate. I think the carrots and celery can get slivered in with the cabbage and tossed with an avocado dressing,assuming we have electricity for the blender. I guess sooner or later, they will be soft enough to blend by hand!

The flashlights have batteries, the bathtubs are filled with emergency water, and the candles and matches are laid out on the dining table.
We are as ready as we can be for Sandy’s wrath.

We hope all of our east coast readers weather the storm safely.
We will continue to post as long as we have the internet connection to do so.

Leave a comment to share your hurricane stories here…

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