How to make perfect pumpkin gnocchi – recipe | Felicity Cloake's How to Make the Perfect…
If there's any compensation for the loss of summer's bright harvest, it's the sweetness of so many fall vegetables - most notably, of course, pumpkins and winter squash that have become indelibly associated with Halloween. A relatively recent addition to the European menu, they represent a welcome rush of sugar among all the bitter greens and starchy root vegetables that will inevitably dominate our diets for the next few months.
According to Anna Del Conte, pumpkin gnocchi, a more colorful and frivolous version of the potato-based version, are a specialty of Veneto and southern Lombardy, where, presumably, they would usually be served as primi piatti before the main event; they also pair wonderfully with savory game stews, spicy sausages and sautéed mushrooms. They are pretty on their own though, mixed with lots of butter. And frankly, what isn't?
SquashAlthough it usually appears on menus as pumpkin gnocchi, perhaps because of the word "squash" conjuring up visions of bland, watery piths, you better not try this with a real pumpkin unless you're very sure of the variety. According to Janet Macdonald's authoritative guide Pumpkins & Squashes, "Pumpkins are round bite-sized pieces with delicate or bland-tasting flesh, almost always orange in color and more or less spherical", while winter squashes tend to be denser, with a "nutty and sometimes almost sweet taste". For this recipe, you want as much flavor and as little water as possible in your gnocchi, which strongly suggests using a squash. winter.
River Cafe chef Joe Trivelli writes that they are best prepared with "a dry, sweet [variety]. Butternuts don't tend to recommendations include blue-skinned crown prince, dark green Italian delica or Japanese kabocha, and red onion, or kuri, squash Unfortunately, few of these are available in your average UK supermarket, but if that's your only option, don't despair - I do d Very satisfying gnocchi from butternut squash following Steve Farrow's recipe for The Wine Society (great wine pairing recommendations, too).
If you want to guarantee the sweetness, you can follow Anna Del Conte's suggestion of mixing butternut squash or kabocha with the same amount of sweet potato as the closest thing "to the spicy sweetness and chewy texture of a northern pumpkin. Italy ". That said, if you, like a c...
If there's any compensation for the loss of summer's bright harvest, it's the sweetness of so many fall vegetables - most notably, of course, pumpkins and winter squash that have become indelibly associated with Halloween. A relatively recent addition to the European menu, they represent a welcome rush of sugar among all the bitter greens and starchy root vegetables that will inevitably dominate our diets for the next few months.
According to Anna Del Conte, pumpkin gnocchi, a more colorful and frivolous version of the potato-based version, are a specialty of Veneto and southern Lombardy, where, presumably, they would usually be served as primi piatti before the main event; they also pair wonderfully with savory game stews, spicy sausages and sautéed mushrooms. They are pretty on their own though, mixed with lots of butter. And frankly, what isn't?
SquashAlthough it usually appears on menus as pumpkin gnocchi, perhaps because of the word "squash" conjuring up visions of bland, watery piths, you better not try this with a real pumpkin unless you're very sure of the variety. According to Janet Macdonald's authoritative guide Pumpkins & Squashes, "Pumpkins are round bite-sized pieces with delicate or bland-tasting flesh, almost always orange in color and more or less spherical", while winter squashes tend to be denser, with a "nutty and sometimes almost sweet taste". For this recipe, you want as much flavor and as little water as possible in your gnocchi, which strongly suggests using a squash. winter.
River Cafe chef Joe Trivelli writes that they are best prepared with "a dry, sweet [variety]. Butternuts don't tend to recommendations include blue-skinned crown prince, dark green Italian delica or Japanese kabocha, and red onion, or kuri, squash Unfortunately, few of these are available in your average UK supermarket, but if that's your only option, don't despair - I do d Very satisfying gnocchi from butternut squash following Steve Farrow's recipe for The Wine Society (great wine pairing recommendations, too).
If you want to guarantee the sweetness, you can follow Anna Del Conte's suggestion of mixing butternut squash or kabocha with the same amount of sweet potato as the closest thing "to the spicy sweetness and chewy texture of a northern pumpkin. Italy ". That said, if you, like a c...
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