CBC Radio Calling - PUMPKIN GNOCCHI

I confess, I didn't carve pumpkins for Halloween -- I drew faces on them with a black marker. Partly because I'm lazy, but mostly because I wanted to save them for eating. My husband isn't a great fan of pumpkin pie so I've had to find a few other good uses for used pumpkin.

First, I quarted the pumpkins, scraped out the seeds and roasted them in the oven at 350F for about one hour and 15 minutes.

I tried a few recipes, such as a Pumpkin Chocolate Cake (recipe) and Maple Pumpkin Mousse (recipe). But my favourite isn't dessert at all - it's Pumpkin Gnocchi.

Pumpkin Gnocchi with Sage Butter Sauce
3 cups puréed pumpkin
1 egg, lightly beaten
3 cups flour
1/4 tsp cinnamon
1 tsp salt
pepper
4 tbsp butter
2 tbsp olive oil
1 clove garlic, peeled
Several fresh sage leaves (about 10)
Parmesan cheese for serving

In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate all the flour. Wrap in plastic and place in the freezer for 30 min. (If you want to rest the dough longer than 30 min, place it in the refrigerator.)

Bring a pot of water to boil.

Using a teaspoon, scoop up a ball of dough, roll it off the teaspoon with your fingers and drop it into the boiling water. You must dip the teaspoon in a glass of cold water between each scoop to prevent sticking. When the gnocchi float to the surface, scoop them out of the boiling water with a slotted spoon. Reserve in a serving bowl. Working in batches, cook the gnocchi until the dough is used up.

Meanwhile, melt the butter, oil, garlic and sage. Before serving, remove the garlic. Pour the butter mixture over the gnocchi and toss lightly to coat. Serve sprinkled with parmesan cheese.

Flavours of India - BLUE POTATO PAKORAS

I get rather excited when I find an "exotic" recipe that can be made almost entirely with ingredients from Saskatchewan. Pakoras fit the bill. I used chickpea flour from Diefenbaker Seed Processors of Elbow, the cumin was given to me by a local farmer and the potatoes were grown by my nephew Even on the family farm at Craik. This recipe was adapted from TimeLife Foods of the World: The Cooking of India.

1/2 cup chickpea flour (also called besan)
1/4 tsp baking soda
5 tbsp cold water
1/4 cup grated onion
1 cup grated raw blue potato
3 tbsp finely chopped cilantro
1/4 tsp ground cumin
1 hot chili (fresh or dried) finely chopped
1 tsp salt
canola oil for frying

Whisk the chickpea flour, baking soda and water to make a batter. Stir in the remaining ingredients except the canola oil.

Pour the canola oil into a saucepan to a depth of two inches. Heat on medium heat until a baking thermometer reaches 350F. The surface of the oil will shimmer and a drop of batter will sizzle and brown.

Scoop a level spoonful (a heaping tbsp) of batter and drop it into the hot oil. When the pakora is nicely brown, flip and cook the other side. This should take 5-6 minutes. (If the pakoras brown too quickly, there is a danger the batter at the centre will be uncooked. Adjust the heat if necessary.) Fry several pakoras at once but don’t crowd them in the pot. Remove cooked pakoras to a paper towel.

Serve warm, perhaps with Mango Mustard Chutney from Chatty’s Indian Spice of Saskatoon.