Autumn is my favourite season. My wedding theme was colours of autumn and I actually got married on an autumn month. Although I have never experience real autumn weather or seen with my own two eyes an authentic autumn scenery, I love it all the same. In my perception, it’s a time where the weather is not too hot and not too cold and the plants are in their state of in-between shedding and wilting. If you look at the colours that surround autumn, what’s not to love? And the abundance of pumpkins and different squashes just beckons you for some hearty dish to warm you to your feet.
My husband always say that I wouldn’t be able to handle cold weather in foreign countries seeing how I’m so prone to freezing, but I don’t care, I love cold, chilly weather. There’s just something so romantic about them. It’s good excuse to drink some spiked hot chocolate and have abundance of hot soups.
So, here’s my contribution to autumn. May your colours usher the end of the year to welcome a new beginning.
PUMPKIN GNOCCHIS IN SAGE BUTTER SAUCE RECIPE
Ingredients;
Gnocchis;
1 potato, peeled, chopped roughly
1/2 a medium pumpkin, peeled, chopped to cubes
3 tablespoon flour
1 egg
Parsley, chopped
Salt
Black Pepper
1/4 cup grated Parmesan
Sauce;
1/2 cup butter
Sage leaves
A pinch of salt
Steps;
1. Put the pumpkins in a pre-heated oven to roast till it’s soft. Boil the potato till it’s fork tender.
2. Put the potato, pumpkin, egg, parmesan, salt, pepper, flour and parsley in the food processor. Let it run till you have a thick paste. If it seems too wet, add a bit more flour.
3. I did my gnocchis the express way again but you’re welcome to do the old fashioned method. Put the gnocchi paste in a pipping bag and let it rest.
4. Bring a pot of water to rolling boil. Pipe your gnocchis over the boiling water and cut with scissors repeatedly. The gnocchis are cooked when they float to the top. Scoop out with a slotted spoon and leave it aside.
5. Heat a frying a pan with the butter and let it melt slowly. Do not take your eyes off it. Use swirling motion to melt the butter. Take away most of the foam if you can. Let the butter brown slightly then add your sage leaves.
6. As the sage leaves start to crisp. Add your gnocchis to the butter and toss. Season with the pinch of salt.
7. Plate with more grated Parmesan on top. Eat while hot.
Enjoy the season!
Pics source;
https://michilauke.deviantart.com/art/Autumn-Leaves-XXXL-100968718
https://www.southwoodneighborhood.org/2007-southwood-autumn-scenes.htm
https://www.picdrive.net/Main.asp?Type=BigPic&memid=1&picid=7238
https://www.digitalphotography.tv/mff_2002/2.html
