I am so excited to be cooking with I Heart Cooking Clubs. For the last six months the members have been cooking with Yotam Ottolenghi but I didn’t really have much time so I skipped him. Kinda sorry now as there have been some wonderful recipes posted. But now I have time again and the chef the members chose for the next six months is one of my favorites – Donna Hay from Australia. I have been making her recipes with a group of far flung friends since February 2012. Now I get to make a dish twice a week – YAY!!

We are starting off with a pretty open Theme: G’day Donna Hay – a welcome party where we can make ANYTHING from her long long list of recipes.

Since it is now fall I decided to make…


    Pumpkin Gnocchi

I have made gnocchi before. Several times it seems after looking back thru’ the blog but never with pumpkin. That is what made these interesting to me. No mashed potatoes. Pumpkin! Pumpkin gnocchi in a brown butter and Thynme. Brown Butter – one can never go wrong with that! The only thing was I didn’t have any Thyme, not fresh anyway. So I subbed in Sage instead. Mighty Tasty. But, was it supposed to taste like pumpkin? Cause it didn’t. It was good, but I was expecting some pumpkin flavor.

    1 1/2 lb pumpkin, peeled and chopped 2 tablespoons butter
    1 1/4 cups plain flour
    1 egg yolk
    Parmesan cheese shavings

    Butter Sauce
    2 Tbl butter
    2 Tbl thyme leaves {I used about 2 Tbl chopped sage leaves}

Place pumpkin in a saucepan of boiling water and cook until soft. Drain and press pumpkin through a potato ricer or a sieve. {I roasted my pumpkin, deseeded it and then chopped it up and pureed it.}
Return pumpkin to saucepan and add butter. Cook, stirring, over low heat until pumpkin has thickened and dried. Remove pan from heat and stir through flour, egg yolk and ground pepper. Mixture should be a soft dough. Roll tablespoons of mixture in the palm of your hand to form a flat disk. Press with fork on one side to indent. {I made smaller gnocchi and used a board.}

To make sauce, place butter and sage in a saucepan over low heat and simmer until golden. Cook gnocchi a few at a time in a saucepan of boiling water until they rise to the top of the water. To serve, top gnocchi with butter sauce, Parmesan and pepper.

Making gnocchi is fun. They take a while, but that’s okay.

Stop by the IHCC website and see what the other cooks/bakers chose for this first week.

Next week – Pantry Magic! What do you have in your pantry for ingredients?