cauliflower + pumpkin gnocchi

Cauliflower + Pumpkin Gnocchi

for someone like me,
who has a naturally inclined
ungrateful heart,
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
the month
or holiday

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
make this
it’s warming
it’s filling
it’s easy

here’s to wishing you and yours
a delightful thanksgiving season
may the grace of this time
be ever present

Cauliflower + Pumpkin Gnocchi

cauliflower + pumpkin gnocchi (with cilantro walnut pesto)
recipe adapted from reclaiming provincial and purple house cafe
makes 4 servings

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)
1 egg
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
bunch cilantro
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.

Cauliflower + Pumpkin Gnocchi

17 thoughts on “cauliflower + pumpkin gnocchi

  1. Oh man does this look delicious. I am the biggest sucker for gnocchi there is, and though I’ve made it with sweet potatoes, it’s never occurred to me to make it with pumpkin.

    It does indeed sound perfect for an after-Thanksgiving menu; it would come together so quickly using extra already-pureed squash, instead of starting from scratch with the roasting, etc. Lovely recipe (as always)!

  2. Gnocchis always makes my belly happy and when made at home, they are just so soft, like melting in your mouth. Love your take on the flavor out here. Wish you a great Thanksgiving too, my friend!

  3. They look great! Did they taste good too? I like the idea of using whole wheat flour. I have weird notions about what things can be made with ww and what really is best with white, and I’m discovering as I’m ramping up the pasta-making in our house that 100% is definitely the way to go when it comes to pasta. Thanks for the shout-out!

  4. Just want to dive into that Pile with a capital P! You are so good at making thing effortlessly simple for us. I am so looking forward to cooking the next few days (and spending extra time with N!), and I hope you two have a wonderful holiday!

  5. When I was studying at the ballet school in Toronto, my roommate’s grandmother would sent bucketfuls of gnocchi and pasta sauce for our freezer. It was perfection on a plate. Thus, whenever I see a gorgeous plate of gnocchi like yours, I get very, very hungry and nostalgic…

  6. Oh my goodness, need to try this. Two of my favorite things (pumpkin and cauliflower) combined into maybe my ultimate favorite thing — pasta. Beautiful photography, too.

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