So how to satisfy my Fall tastebuds?
Add pumpkin to my own dishes! In my house we put it in pancakes, muffins and even sauces. But my recent favorite was pumpkin gnocchi (nn-yoh-key). A true Italian chef or grandmother will scoff at my technique (or even that I'm using pumpkin instead of potato) but I believe in approaching things you've never done before with joy and not worrying about stuff like that.
Not only is gnocchi easy to make, it is a blast for your kids to help with too!
1 cup canned organic Pumpkin
2 cups flour (you can use non-wheat flour too but avoid rice flour--it gets too gummy)
1 egg, beaten
Just enough olive oil to coat pan
1 Tbsp Butter
1 tsp Garam Masala (I use McCormick's pre-mixed blend)
Salt to taste
Add pumpkin, egg and 1 1/2 cups flour to a bowl and mix together until flour is moist. Add the last half cup gradually. Depending on where you live, what the humidity is like that day and even your flour, you may not need it all..or you may need more. My nana taught me that with any dough, it's about *feel* and not exact measurements. The dough should pull away from the bowl but still be a little sticky. Flour your hands and place on a floured flat surface. Knead lightly until the dough comes together.
Add these little guys to a pot of boiling water and cook for approximately 3 minutes or until they float to the top.
Meanwhile...for the sauce:
Heat a large pan, add a thin layer of olive oil and 1 Tbsp butter until melted.
Add at least 1 tsp garam masala which is a mixture of spices including coriander, cumin, cardamom and cinnamon. It is often used in Indian cooking and is incredibly tasty with pumpkin. (If your kids don't like spice-leave it out. No big deal.)
Remove gnocchi from boiling water, drain and add to pan. Brown gnocchi on either side until a little crispy and coated in sauce. Remove, salt to taste and eat immediately!