Wednesday, October 5, 2011

Pumpkin Gnudi

Around late September of every year, the murmurs start. Once the calendar flips to October, it is in full effect...Pumpkin Lust from DB~. At times it is like the end of the Michael Jackson's Thriller video, except DB~'s eyes glow orange instead of yellow.

Last year I wrote about a great new recipe I discovered called Gnudi. It's a gnocchi-like dish, except the dough is composed primarily of ricotta cheese. I thought it might be a good idea to try and incorporate some canned pumpkin into the recipe.

I used the standard recipe, but added 1/2 of a small can of Libby's canned pumpkin into the mix. I needed to increase the flour from 3/4 of a cup to 1 cup to account for the additional softness and extra liquid.

I split the ball of dough into two ropes, as usual, and then sliced them up into 1 inch wide disks. I got about 16-18 pieces out of the recipe. Instead of the cream basil sauce, I went with a melted butter and cinnamon mix to drizzle over the cooked gnudi. It just felt more like fall.

Both of us agreed that the recipe was a winner and DB~ asked me to make it one more time before Thanksgiving.

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