This one is the most flavourful of all Gnocchis, even better than the classic Potato Gnocchi.
Another one of those intimidating dishes, a mystery for people, for whom this is not a staple.
Go to a stylish up-market gourmet Italian restaurant and they will serve you 2 to 3 pieces of this mouth-watering dish on a humongously large plate and you wonder if the server had eaten most of it while on his way to your table.
You want to cry, scream and feel sorry.
Not any more.
Well, now I got that dish on my own table and yours and in a large quantity too.
I always got away at my parties when I made this dish, with my friends thinking the world of me and talking about the hard work I had put in, in getting the meal together.
Well, this one is so easy you'll be wondering why you ever thought it was difficult.
There goes my crown.....
Gnocchi is nothing but pasta made like a tiny dumpling and cooked in rolling hot boiling water till it rises to the top. It can be made ahead and frozen for upto 2 weeks at the most, though I never had the opportunity to keep it for a longer time as once my family gets to know of it's existence in my freezer and with my Basil Pesto always in my refigerator, I am absolutely rail-roaded into serving it for dinner or in the lunch boxes.
I serve it as a starter or as a cocktail snack for a party or as a side dish for a sit-in-dinner.
Pumpkin is such a lovely gourd-like squash, colourful and flavourful. I use it to make breads, rissotto, gnocchi, soup, as a filling in breads or on Bruschetta, as a dip, as a side dish served in classic Indian style and many more.
Roasting it in the oven adds to the flavour. It's skin and seeds too are eaten.
It is high in fiber, contains zinc, protein, and vitamins. It is known to be anti-inflammatory, anti-oxidant, anti-carcinogenic and anti-diabetic.
It's seeds are used to make oil and are rich in magnesium, manganese, phosphorus and essential fatty acids that help in maintaining healthy blood vessels, nerves and tissues.
Add a dash of the pumpkin oil to add flavour to pumpkin soup or roast the seeds and eat just 1 gram to get the tryptophan equivalent to that in 1 glass of milk.
I have given this recipe a new name just to shroud it in a little mystery.
|kinocchi (as a cocktail snack)|
.Black pepper powder.........1 tsp.
.Olive oil.............................1 Tbsp.
|kinnocchi served as a cocktail snack|
*If lumps do form, do not fret for a moment. Just sieve the sauce and mash any lumps that may remain in