Another long break, right?
It just seems like my “foodieness” is going in a multitude of directions.
After a lot of long thought…I’ve realized that I don’t need to feel pressured to update this website 2 to 3 times a week, as this isn’t my full-time job. This blog shouldn’t cause me pressure, but rather be a leisurely outlet for some things that I love: recipe development, cooking, and photography.
I’ve felt pressured to rush through recipes, photograph them even if the lighting isn’t right – I am all about natural light photography – and stress myself out if I don’t have enough time. I’ve looked back through my last few recipes, and I’m not totally happy with my photography. It’s all a learning process – I learn from the old to see what I don’t want to do – but I’m feeling like I want to re-shoot the last six recipes I’ve posted. Ha!
If I update here once or twice a month, at my pace, so be it! It’s all good.
Plan B? I marry someone with a lot of money and a good spousal health insurance plan so I can quit my job and focus on this blog full-time! Ha! Maybe…maybe…
Outside of this blog, I have been doing a lot of work with Instagram food influencer agencies in NYC, as well as developing recipes for Yoga By Candace, which has left me feeling wonderful and inspired! It’s allowed me to meet fellow NYC-based food bloggers, marketers, content creators, and recipe developers; it’s quite the little community I’ve stumbled upon, full of absolutely wonderful folks! (Well, about 99% of the time. I’ve met once or two unpleasant folks that have looked down their noses at me, but, I digress. Haaaa…)
That being said, it’s time to break out some pumpkin gnocchi, y’all.
I was home in Connecticut this past weekend, feeling very inspired to whip up a few recipes. Perhaps it was the country air, the light glow of the sun lighting up the colorful foliage, the smell of pine needles on the ground, but I wanted to play around with autumnal flavors.
I’ve made this pumpkin gnocchi in the past, and it was just as delicious as I remembered. It was also as sticky as I remember it. Ha!
This is a great recipe to make when you have a nice leisurely stretch of time and want to make something wholly warming and filling. There is nothing like a toothsome piece of good gnocchi, in my opinion.
Pumpkin Ricotta Gnocchi
(Makes…a lot of gnocchi. Serves 2 – 4, depending on how much you want to share!)
(Adapted from Chowhound’s recipe for Pumpkin Gnocchi with Crème Fraîche–Sage Sauce)
– 1 cup whole-milk ricotta
– 1 cup pumpkin purée
– 2 large egg yolks
– 2 teaspoons salt
– 1 tablespoon packed dark brown sugar
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground sage
– 1 & 1/2 cups all-purpose flour
Before We Get Started…
– As you see, the original Chowhound recipe has that lovely Crème Fraîche–Sage Sauce to top it with. I…get lazy. Ha! But, if you are looking for something lovely to finish this gnocchi off with, two fresh sage leaves, finely chopped, combined with two tablespoons of melted butter, makes a simple and flavorful sauce!
1.) On a large baking sheet, place parchment paper and flour lightly. Set aside.
1.) Combine ricotta, pumpkin, egg yolks, measured salt, brown sugar, nutmeg, and ground sage; stir until smooth. Slowly add the flour – roughly 1/2 cup at a time, and mix until the dough is combined; it should be a bit sticky and soft.
2.) Place flour on a work surface. Taking a rough handful of dough, carefully roll it on the floured surface into an even rope, roughly 3/4″ in diameter. Cut the rope into 3/4″ pieces. Place the gnocchi on the prepared baking sheet. Repeat with remaining dough until all gnocchi has been made.
4.) Bring a large pot of lightly salted water to a boil. Line a second baking sheet with parchment paper (do not flour!) and set aside. Carefully add gnocchi to the boiling water in batches – you can do this in 3 to 4 batches – and cook until they float and cook for 3 – 4 minutes; gnocchi will be floating on the surface of the water when finished. Remove with a slotted spoon, gently shaking off any excess water, and transfer to the second prepared baking sheet. Repeat until all gnocchi is cooked.
5.) Serve immediately with preferred sauces or toppings, or allow gnocchi to cool and solidify before placing in an airtight container to freeze. Frozen gnocchi can be cooked again at a later time by adding to boiling water and cooking for approximately 3 minutes.