Beanie's New Toy

Beanie's New Toy a video by fiveforty on Flickr.

Pumpkin Gnocchi

Pumpkin Gnocchi

By The Canadian Living Test Kitchen

Preparation time: 20 minutes.

Cooking time: 10 minutes.

This recipe makes 8 serving(s)

Pumpkin Gnocchi
Photography by Edward Pond

Nutritional information available online.

Ingredients

1/3 cup (75 mL) butter
1/4 cup (50 mL) pine nuts
12 fresh sage leaves
Gnocchi:
2 cups (500 mL) roasted pumpkin purée or roastedsquash purée, (see Perfect Puree, below)
1/2 cup (125 mL) grated Parmesan cheese
1 egg
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground nutmeg
3 cups (750 mL) all-purpose flour, (approx)

Preparation:

Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.

Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.

Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.

Additional Information:

• Perfect Puree
  When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.
  
  Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.
  
  2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.
  
  2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.
  

The Last week of Summer

Saturday afternoon at the Aguasabon River

My Girl Bean

Two weeks ago we brought Miss Bean to the traveling vet here. We were concerned about her breathing. He examined her and said with confidence that she was in tip top shape for a dog her age.

She had a very bad day Wednesday, she was in considerable pain. After a few calls to our vet in the city, we brought her there early early Thursday morning.

The vet discovered a growth on her thyroid and after further testing it was determined that she has thyroid cancer and it has spread to her lungs. She is home with us, for her last weeks or months. It is such heartbreaking news.

She's the last of our Inuit team.

She's such a good old girl.

wiky, miss bean, kinoje

11 years ago

Painted Turtle

we saw this painted turtle

a couple of weeks ago

while we were wading with Miss Bean

it is the first time I have seen a turtle around here

very cool!

Mmm look what is starting to ripen!!

our fave, the black blueberry

equally delicious, the blue blueberry

27 Years Ago Today ...

...Megan Willow came into our lives,

I am thankful for her!

I like her, she's a keeper!

Happy Birthday to Megan!!