It takes a while, but hey, if you're looking for a meditative and relaxing evening that makes your mind and your stomach happy - there you go.
Pumpkin GnocchiIngredients
600g fresh pumpkin
280g all-purpose flour, more or less as needed
1 pinch of saltPreparation
Cut the pumpkin in half, scoop out the seeds, and roast for 45-60 minutes or until soft at 200 degrees Celsius. Mash the pulp with a fork until smooth (this will make the gnocchi softer) and add flour. In a large bowl, combine the pumpkin puree, salt, olive oil, and 1 cup of flour.
Mix everything with clean hands until the dough starts to come together. Do not over-knead, or the dough will become too tough. Continue to add flour until the dough is no longer sticky.
We are aiming for a soft, slightly sticky but not tacky dough that holds its shape and is easy to work with. Avoid over-kneading to preserve the gnocchi.
Crispy Mushrooms with Nutty Crunch
Ingredients
200 g oyster mushrooms
50 g almonds and walnuts
Salt
Chili flakes
Olive oil
Fresh rosemary
Black pepper
Instructions
Put the mushrooms in a blender or food processor and pulse until they are chopped into very small pieces.
Heat a medium pan over medium-high heat. Add olive oil, black pepper, chili flakes, and fresh rosemary. Let everything simmer gently for about 1-2 minutes.
Add the nuts to the pan and sauté them for 1-2 minutes, stirring to coat them with the flavored oil.
Add the chopped mushrooms and a pinch of salt.
Continue stirring and cooking until the mixture turns golden brown and crispy - this will take a few more minutes, depending on the moisture content of the mushrooms.
This is a great recipe (topping) for any type of dish when you need some crunch!
Pickled Fennel
Ingredients
1 large fennel bulb
5 tablespoons apple cider vinegar
Capers (optional)
Salt
1-2 tablespoons olive oil
PreparationSlice the fennel thinly with a mandoline (or as thinly as possible if you don't have one). Place the fennel in a bowl and add vinegar (feel free to add more if you like extra tangy), a pinch of salt, and a drizzle of olive oil. Massage everything together, ensuring the fennel is well coated with the vinegar. If you like, you can add some capers at the end :)Now you can serve your creation! If you're feeling fancy, serve it with a white wine sauce, your favorite cream, or just some fried sage.