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| Name: | Pumpkin Matzo-Gnocci | Contributor: | Bryan Klech |
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| Description: | a Cookoff Recipe Featuring Matzo, Chiles, and Pears | Posted: | 2002-10-28 |
| Key words: | pumpkin, matzo, gnocci, Cook-off | Category: | Side Dishes |
| ID: | 263 | Updated: | 2006-04-03 08:53:21 |
| Ingredients: | 1 c matzo meal [1]
1/2 c pumpkin (canned is fine) 1 Tbsp brown sugar pinch cinnamon [2] pinch ground clove pinch nutmeg pinch salt 1 large egg beaten 1 c flour (I used unbleached whole wheat flour) |
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| Preparation: | Combine ingredients and kneed for approx 1 minute.
Roll out and divide into manageable portions (fourths). Roll out into long thin 3/4" diameter rolls. Slice off at thin (3/8") coins, knock over and press a small indentation into the top. Boil until al dente. |
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| Notes: | serves 6-8
[1]-in revision, I'd have used a (more traditional) large baked potato in place of the matzo entry for this recipe, and then split the matzo and flour at the end in even parts (1/2-cup each). This revision would require the additional time of baking that potato though. [2]-the combined cinnamon, clove, and nutmeg could be replaced by 1 tsp allspice. see also: Spicy Pear Yogurt Sauce Sweet Pear-Chile Glaze Things I've learned from Professional Chefs About Cooking With Pumpkin: Canned Libby's is at least adequate for all blind applications. If you need visible "chunks", then go butcher your preferred variety of squash. If you're serving in a "pumpkin bowl", then pick your pumpkin for presentation, and go ahead and use a can 'o Libby's for your feature content. At least, so sayeth the chefs I've been assisting at school. |
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