Well, since autumn was just completely skipped over here, I figured some autumn-like recipes would at least remind me of the season that lasted all of 3 days, and then iced over. These are inspired by actual things I have seen, most recently at a food fair here in Piazza Vittorio, but of course, the recipes are not my own.
This one sounds delicious, but I’m quite sure you do not need the potatoes…and I also don’t think you need cinnamon…it’s sweet enough as it is…
350 grams of potatoes
350 grams of pumpkin
160 grams of flour
two tablespoons of grated parmesan cheese or ricotta
Heat the oven to 180 degrees. Cut the pumpkin into largish pieces and place in the oven for about 20-25 min to soften them. (or boil them) Boil and peel the potatoes. When the pumpkin is ready, blend in a food processor, blend the potatoes and then mix together. Add the flour, parmesan, egg, cinnamon, nutmeg, salt and pepper and mix to obtain a smooth dough mixture.
Spoon pieces the size of walnuts into boiling water, but only for a few seconds until the float to the surface.
Add the boiled gnocchi to a pan with melted butter and when ready to serve, grate with a large grater the smoked ricotta. Absolutely divine.
Italian Pumpkin Strata
Ok, this one got rave reviews on the website meals.com, but it looks like it’s complicated and involves much shopping… And really, anything that involves both cooking AND baking is an anathema to me…
1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.
COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.
BAKE for 30 to 35 minutes or until set. Serve warm.