It’s the morning after a great wedding. I’m aching and my toes and arms are covered in dark bruises: a sure sign of a night of ceilidh dancing! If you have never been to a Scottish ceilidh before then add it to your list of things to do before you die. Enormously fun. 🙂
Question: do you fellow bloggers tell people you meet about your blog? I don’t. Ever. And I’m not very sure why. I bring this up as last night D and his sister outed me to several people (including the head chef of the renowned Three Chimneys) and my shyness about both blogging and my love of cooking took me by surprise. I blushed. I became vague. I muttered.
Why should I be so reticent about something that I enjoy so much?
No time to reflect today as I’m taking D to Glasgow. He’s flying out to New Zealand tomorrow; abandoning me for four weeks of serious snowboarding. 🙂
Before I hit the A9 I want to share the following recipe for pumpkin and parmesan gnocchi. It’s my attempt to recreate a dish I ate in Finland several years ago, though that dish was smothered in a velvety blue cheese sauce. Delicious but I found the sauce a little overpowering. No point in making pumpkin gnocchi if you can’t taste the pumpkin.
Having had several gnocchi failures in the past, I consulted La Rousse, Simon Hopkinson (who also makes pumpkin gnocchi), Marcella Hazan and Leith’s before embarking on this culinary adventure. It paid off. They were delicious. 🙂 Highly recommended.
Pumpkin and Parmesan Gnocchi
(makes approx 25)
500g floury potatoes, skin left on
500g pumpkin, deseeded and cut into big chunks
100-150g plain flour
50 g butter
Tspn Chilli flakes
2 cloves of garlic
- Preheat oven to 190oC.
- Place pumpkin in a roasting tin and cover with foil (this prevents the flesh from caramelising).
- Prick potatoes a couple of times (to let the moisture out) and bake in the oven, with the pumpking, for 1 hour and 15 mins or until potatoes are entirely soft.
- Leave to cool.
- Remove potato flesh from skins and mash really really well. If you have a potato ricer, use this instead.
- Remove pumpkin flesh from skin. Place in a clean tea towel and squeeze out as much liquid as possible.
- Whizz pumpkin and parmesan in a food processor until smooth.
- Combine pumpkin mixture with potato and dust with flour. Knead. Keep adding flour until mixture forms a pliable dough.
- Roll into long 2cm wide sausages and cut into 3 cm pieces. Press lightly with a fork (this enables the cooked gnocchi to hold sauce in the grooves).
- Drop half a dozen or so of the gnocchi into rolling water and stir with a spoon to create a gnocchi whirlpool. Boil gently until the gnocchi start to float. Cook for 30 seconds more then remove from water and drain.
- Meanwhile melt butter until foaming and add chilli and garlic. Fry gently for 30 seconds.
- Remove from heat and drizzle over warm gnocchi.
- Sprinkle with parsley.