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Posts Tagged ‘pumpkin gnocchi’

(a continuing series)

Show us your pumpkin before and after whatever you chose to do to it. Does pumpkin soup or pumpkin pasta or pumpkin gnocchi count?

Write blog post inspired by the following word: baby. I have a separate blog based on the fact there is no baby, so no, this does not inspire me.

It’s hot, the kids are home and crazy, our pets are panting, the days are long…share your Summer Survival Tips. Summer is often very peaceful for me, so my only survival tip is not to get sunburnt, and I’ve written before about that.

10 Reasons why you love your job. I love that I don’t have one?

 

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After our three-month Lemons to Limoncello sojourn in Italy, I wrote that the dish I most wanted to recreate when I got home was the Pumpkin Gnocchi from Trattoria alla Cerva in Vittorio Veneto.

Maybe part of the reason I loved this dish so much was that we ate it in an amazing location (see below), sitting outside in the Piazza Flaminio, in our favourite trattoria, where the owner would come around to his guests, and sit down at your table, and explain the menu – but only if it had changed since the last time we had visited.

Piazza Flaminio - The view from our dinner table

The view from our dinner table

Our last evening in Vittorio Veneto, temperatures had just started to dip, autumn was in the air, and pumpkin was newly on the menu. Foolishly, I suggested to my husband that we share it as a primo piatto (first course), a suggestion I regretted the moment I tasted the gnocchi. A luscious pumpkin flavour, with something else bringing a richness and strength of flavour – which I know now, after testing a few different pumpkin gnocchi recipes, was parmesan cheese – and dressed either with a virgin olive oil or butter (I cannot remember), and a light dusting of finely grated parmesan.

I tested a new recipe recently – here’s the link (as requested by Lemons to Limoncello readers two years ago) – on some friends who were unwitting guinea pigs, and after one bite, knew I’d found something close to the Trattoria alla Cerva’s gnocchi. The base is simply roast pumpkin and parmesan (the more finely grated it is the better), with a tiny bit of egg and flour to bind it together, and it was delicious tossed with the burnt butter and sage sauce. I roasted too much pumpkin, so have several more servings frozen, ready for when I have an urgent need to be deliciously transported back to a northern Italian medieval piazza again.

My pumpkin gnocchi

My pumpkin gnocchi

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