I screwed up. A lot. I celebrated a holiday on the wrong day. Imagine celebrating Memorial Day on July 16, or God forbid you observe Flag Day on any day but June 14. That would be just be a nightmare.
My Google search just revealed that Pumpkin Day is officially Oct. 26, and my decision to celebrate it on Oct. 13 was a major faux pas. Apparently, I also disregarded the National Peanut Festival, which is really a shame considering how much I love all things that have to do with peanuts and peanut butter.
False Pumpkin Day turned out to be a great success, though. It started with pumpkin pancakes (with honey apple butter) and pumpkin spice granola, then moved to pumpkin cinnamon rolls, and ended with pumpkin gnocchi (followed by more pumpkin cinnamon rolls, obviously). All recipes proved to be pretty easy, and most ingredients could be easily acquired from Weshop. While all were fun recipes, the gnocchi was especially exciting because it meant crossing gnocchi-making off my bucket list and creating a whole new bucket list of gnocchi-making adventures.
Adapted from mimithorrison.com
15 oz can pumpkin puree
2 cups all-purpose flour
1/2 tsp ground nutmeg
salt and pepper
1. Bring a large pot of salted water to boil.
2. Mix together all ingredients in a large bowl. Divide dough into short (6 inches) sausage-shaped rolls and gently roll each on a slightly floured surface until they are about 1/2 inch thick. Slice dough with a sharp knife into little “pillows,” approximately 1/2-3/4 inch each. Sprinkle flour on each to prevent sticking.
3.Place into boiling water, stirring occasionally. When gnocchi rise to the top, move them to a strainer. Rinse and serve warm, preferably with cheese sauce (below).
Gruyere Cheese Sauce
1/2 cup heavy cream
1/2 cup gruyere cheese (or any other semi-firm cheese)
1. Bring cream to boil in small, heavy saucepan.
2. Add sliced cheese and stir until thoroughly melted. Pour over gnocchi and try not to burn yourself whilst consuming fresh, delicious meal.