for someone like me,
who has a naturally inclined
was a holiday that passed like
any other day
to be sure,
i acknowledge that we get
those 2 days off
48 hours that i spend in the kitchen,
because i spend my life
with a man who loves food
regardless of the day
i am not so presumptuous
to think that this dish should
be on your thanksgiving menu,
should you find yourself
with too much leftover pumpkin puree,
or any kind of squash,
after your celebration
here’s to wishing you and yours
a delightful thanksgiving season
may the grace of this time
be ever present
1 cup of pumpkin puree, i use the farmer’s market brand
1/3 cup grated hard cheese, like Parmesan or Grana Padano
1 1/4 cup whole wheat flour (you may need more, you may need less)
2 tsp ground coriander seeds
to make the gnocchi, mix the pumpkin puree with the cheese, egg and ground coriander seeds. with a dough whisk (or a fork, or your hands), mix in flour, 1/4 cup at a time until dough comings together, pulls from the sides of bowl. on the counter kneed the dough until it’s smooth and not tacky.
divide dough int 4, roll out into thin ropes. cut into little pieces. i used this method.
cook the gnocchi in salted boiling water and then saute in olive oil. you’ll know when it’s done when the gnocchi rises up in the water.
roast up the cauliflower however you like it. i kept it simple: cut the cauliflower into little florets, put on cookie sheet and throw in preheated 350F oven for about 20-30 minutes. no seasoning
for the cilantro walnut pesto:
olive oil – about 1/2 cup
1-2 cloves of garlic
handful of toasted walnuts
heat up the olive oil with the garlic in a sauce pan, watch it carefully, don’t let the garlic burn.
in a food processor add the cilantro, with stems, with the walnuts and olive oil & garlic. process until desired consistency. season with salt & pepper. if the mixture is too thick, like a paste, add a bit of water to loosen.
serve all this together in one glorious Pile.