Pumpkin Walnut And Blue Cheese Gnocchi Food

PUMPKIN WITH WALNUTS AND BLUE CHEESE

Steps:

• Preheat oven to 375°. Place pumpkin in a greased 15x1x1-in. baking pan; drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Bake 30-35 minutes or until tender. , In a large skillet, saute onions in remaining oil until tender. Add walnuts; cook 3-5 minutes longer or until toasted., Place pumpkin on a serving platter. Top with onion mixture. Sprinkle with blue cheese and sage.

PUMPKIN, WALNUT AND BLUE CHEESE GNOCCHI

Steps:

• Preheat the oven to 400°F Put the pumpkin into a roasting tin with the rosemary, drizzle with the olive oil and season well with salt and freshly ground pepper. Toss to coat and roast for 25-30min or until tender.
• Meanwhile, melt the cheese in a pan with the milk. Add the chopped walnuts.
• Cook the gnocchi according to packet instructions, then stir through the sauce and pumpkin. Season and serve immediately.

BLUE CHEESE GNOCCHI

Steps:

• Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
• Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
• Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.

PUMPKIN GNOCCHI

Steps:

• Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
• Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
• Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
• Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
• Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.