Harvest Time!
We're getting into fall and going strong with the harvest in Maine, but sadly the time for tomatoes and cucumbers is coming to an end. Still a few here or there, but overall it's time for those hardy winter vegetables and a very reluctant transition back to canned and hothouse tomatoes.
That being said, as I walked through the grocery store the other day, I saw a lovely cart of local pumpkins. Picking out a small one for just $2, I wondered, "what will I make out of this?" Thanks to our good friend StumbleUpon (if you don't have it, get it!), I found this lovely recipe:
Pumpkin Gnocchi
Ingredients:
1 1/2 C pumpkin, cooked, cooled and mashed smooth
1 C all purpose flour (I used much more...)
1 tsp salt
1/2 tsp nutmeg or allspice
Directions:
1. Combine pumpkin, flour, salt, and spice. Mix until a soft dough forms. Add extra flour if necessary (mine was QUITE goopy, and gnocchi needs some firmness to the dough). Once mixed, pour onto a floured surface and knead until smooth, about 5 minutes.
2. Roll dough into tubes about 1" in diameter. Cut into small packets and roll; imprint with a fork. (for directions on forming gnocchi, check here: www.wonderhowto.com/how-to-form-homemade-gnocchi-by-hand-268335/).
3. Bring a pot of water to boil; add a small amount of olive oil. Add the gnocchi, boil until they float. Drain, and serve with desired sauce.
And speaking of sauce...
Ten Minute Tomato Sauce
Ingredients:
1 large can crushed tomatoes
1 onion, sliced into half rings
8 mushrooms, sliced
1 pepper, diced large
Salt, pepper, oregano, thyme, rosemary, garlic powder
Directions:
1. In a large pan, on med-hi heat, add the tomatoes. Let simmer for 2-3 minutes. Add onions, mushrooms, and pepper. Stir and simmer for 2-3 minutes.
2. Add spices to taste, and let simmer for ten minutes, stirring occasionally. Serve right away, or store for 3-5 days in the fridge.
Ok, so it takes more than ten minutes, but not much! It's PERFECT with these gnocchi. Even tastes great cold for a quick lunch at the school desk...
That being said, as I walked through the grocery store the other day, I saw a lovely cart of local pumpkins. Picking out a small one for just $2, I wondered, "what will I make out of this?" Thanks to our good friend StumbleUpon (if you don't have it, get it!), I found this lovely recipe:
Pumpkin Gnocchi
Ingredients:
1 1/2 C pumpkin, cooked, cooled and mashed smooth
1 C all purpose flour (I used much more...)
1 tsp salt
1/2 tsp nutmeg or allspice
Directions:
1. Combine pumpkin, flour, salt, and spice. Mix until a soft dough forms. Add extra flour if necessary (mine was QUITE goopy, and gnocchi needs some firmness to the dough). Once mixed, pour onto a floured surface and knead until smooth, about 5 minutes.
2. Roll dough into tubes about 1" in diameter. Cut into small packets and roll; imprint with a fork. (for directions on forming gnocchi, check here: www.wonderhowto.com/how-to-form-homemade-gnocchi-by-hand-268335/).
3. Bring a pot of water to boil; add a small amount of olive oil. Add the gnocchi, boil until they float. Drain, and serve with desired sauce.
And speaking of sauce...
Ten Minute Tomato Sauce
Ingredients:
1 large can crushed tomatoes
1 onion, sliced into half rings
8 mushrooms, sliced
1 pepper, diced large
Salt, pepper, oregano, thyme, rosemary, garlic powder
Directions:
1. In a large pan, on med-hi heat, add the tomatoes. Let simmer for 2-3 minutes. Add onions, mushrooms, and pepper. Stir and simmer for 2-3 minutes.
2. Add spices to taste, and let simmer for ten minutes, stirring occasionally. Serve right away, or store for 3-5 days in the fridge.
Ok, so it takes more than ten minutes, but not much! It's PERFECT with these gnocchi. Even tastes great cold for a quick lunch at the school desk...