The rain was endless yesterday so I decided to make a recluse of myself and spend the afternoon inside with Billie Holiday, wine, a huge bath and a night of making gnocchi. All that is missing from this picture is at least 10 cats, and then I would be a spinster Paddington woman. (I did have a friend come for dinner; it wasn’t a completely lonely affair)
Continuing on my path of destruction with my weekend affair with carbs, I’ve made a homemade gnocchi, with a roasted garlic and pumpkin cream sauce, finished with blue vein and pine nuts.
700g gnocchi (recipe here)
1 garlic bulb
¾ cup thickened cream
½ small onion, chopped
Pine nuts, to garnish
Blue vein cheese, to garnish
Salt and pepper, to taste
For gnocchi, follow recipe in link above. Allow 1 hour to bake potatoes and 1 hour preparation and cooking.
For cream sauce, skin pumpkin and coat in olive oil, a dash of cinnamon, cayenne pepper and nutmeg. Bake pumpkin with whole garlic for 30 minutes at 200 degrees Celsius, or until well roasted.
In a pan, heat olive oil and add diced onions. Cook until opaque. Add cream, pumpkin and garlic. With a hand held blender, pulse cream sauce until a smooth consistency.
To serve, combine gnocchi and cream sauce, topping with blue vein and pine nuts.