We had a beautiful wedge of pumpkin left over from Christmas Day, it was a rather large piece of pumpkin and to prevent any waste I roasted it, blitzed it, portioned it up and then popped it in the freezer. I find once you cut into a pumpkin it can go off quickly if you're not careful.
I have loads of sage growing at the moment and pumpkin and sage are best friends so sage, two ways, was added to the divine sauce, finely chopped through the creamy sauce and then quickly fried off in hot oil to sprinkle over the top. Fried sage goes super crispy and tastes oh-so-wonderful, it finished this dish off beautifully.
The actual sauce tastes like the very best pumpkin soup you could ever make, sweet, herby, creamy and the colour is just lovely. Again this dish would be heart and toe warming in the cooler months but I couldn't wait to try it, blistering heat and all.
Ingredients for The Roast Pumpkin Sauce, clockwise from top right-1 cup of thickened cream, 1 cup of blitzed roasted pumpkin, a good handful of parsley, finely chopped, 2 tablespoons of finely chopped sage leave, about 10 whole sage leaves, fried crispy in a little oil just before serving, 2 garlic cloves, grated on a microplane, 2 spring onions, finely sliced, 1/2 cup vegetable stock (I use massel powdered stock for this recipe) and 2 cups grated mozzarella cheese plus some grated parmesan (not pictured) and 2 tablespoons flaked almonds, roasted till golden in a dry frying pan (also not pictured)
For the Semolina Gnocchi, follow the same method as for this recipe.
For the roast pumpkin sauce-In a large, non stick, heavy based fry pan, add a little oil and on medium heat, sauté the garlic, spring onion and finely chopped sage leaves
Then add the roast pumpkin puree and sauté for a couple of minutes to let the flavours mingle
Now add the cream and stock
Bring it to a gentle simmer, turn heat down and let blip away and reduce for 5 minutes or so, stirring in the finely chopped parsley at the end
In a greased casserole dish, pour and scrap the pumpkin mixture over the base, sprinkle over 1/2 a cup of the mozzarella cheese
Place the cut out semolina gnocchi on top of the pumpkin sauce and cheese layer, then sprinkle over the rest of the mozzarella, finish with a good grating of parmesan
Bake till golden in a 180C for 30 minutes, fry off the sage leaves, scattering the leaves and the roasted flaked almonds over the top to finish dish.
Holy Gnocchi, it is amazing, wonderful textures, gorgeous colours and one I will make again and again. It is a dish that would be perfect to make on a cool, winter-ish, weekend, when you have more time to devout to the kitchen, however when I actually made this dish, I made the semolina gnocchi in the blistering heat of the morning, before I left for work and then put it all together when I got home, in the horrible heat of the afternoon. Can you tell I can't wait for Autumn!
Give it a whirl and tell me what you think.
Have a lovely day,
💖Fi
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Give it a whirl and tell me what you think.
Have a lovely day,
💖Fi
One Year Ago-How to Slice or Dice a Capsicum, the No Waste Way
Two Years Ago-Rosemary, Garlic and Quinoa Crackers
Three Years Ago-This Weeks 5 Frugal Things
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