This recipe I found on http://blisstree.com. We’ve had it several times and love it. I made it while we were in Othello over Christmas and it went over well there too.  It’s one of my favorites that I love to make. Enjoy!

Pumpkin Gnocchi

1 (15 oz.) can solid pack pumpkin or two cups of homemade pumpkin puree, drained
1 tsp finely grated lemon zest
3 cups flour or enough to make a soft dough
Pinch of salt

Directions:

1. Mix together until you get a soft, kneadable dough. You want it to be the texture of soft Play-do.
2. Cut in about 5 or 6 parts and roll each part out into a 3/4 inch thick rope
3. Slice in pieces about 1/2 inch thick
4. You can use a fork to make a design, or not as you wish
5. Spoon gnocchi into water that is at a slow boil
6. Cook until done, it will come up to the surface and float there. Just take that batch out with a slotted spoon and add the next batch until all are cooked.
7. Toss with Smoky Chipotle Sauce

Smoky Chipotle Sauce

1/2 cup smoked green olives, sliced
1/2 cup roasted red peppers, chopped
6 slices of applewood smoked bacon
1 tsp of dried chipotle, more or less to taste
1 onion chopped
Pinch of cinnamon
1/4 cup olive oil, smoked olive oil if you have it
2 tbs of maple syrup (more or less to taste)
4 oz fontina, diced

Directions:

1. Simmer everything but the maple syrup and fontina in a pan on low heat until the onions are cooked
2. Stir often, don’t let anything caramelize
3. Stir in the maple syrup and simmer for another minute or two. Taste and adjust seasonings
4. Pour over cooked gnocchi and toss
5. Sprinkle with fontina

Serves 6-8

This weekend was a busy one full of all sorts of “getting ready for winter” activities for me. I was busy roasting the three Cinderella pumpkins I bought the week before, processing all the garden tomatoes, and vacuum-sealing it all. By the time the day was done I had 26 cups of pumpkin purée, 26 cups of stewed garden tomatoes, and 8 cups of pumpkin soup… all in the freezer.

I try every year to make a couple of soups and then vacuum-seal them in 2-cup portions for Eric and I to have on those days we get home late and don’t want to cook. Soup and a couple of defrosted, and baked, rolls really hits the spot for dinner in the winter.

I made two soups; pumpkin soup with smoked paprika and rustic tomato soup.  Last night we had some of the pumpkin soup and I must say it was YUMMY! Here’s the recipe if you’re interested. Courtesy of Simply Recipes.

Pumpkin Soup with Smoked Paprika

Ingredients

• 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree (I used some of the fresh pumpkin puree – no canned stuff for me.)
• 4 Tbsp butter
• 2 medium yellow onions, chopped, about 2 cups
• 3 garlic cloves, minced
• 1 Tbsp smoked paprika
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup water
• 1 cup milk
• 1/2 cup cream
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 sprig fresh sage or 1/4 teaspoon ground sage
• Salt and freshly ground pepper to taste

1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.
2. Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.
3. Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Return the soup to the saucepan.
4. With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.Can make a day ahead.Serves 8.