It probably goes without saying that we love local food for a number of reasons.

Knowing the who, what, when, where, and how of our food is so important – it means that we eaters can have a meaningful dialogue with growers – we can better understand the hard work that goes into food production and thank the farmers and who make it all happen.

Having a weekly chat with our farmers also means we can include produce we would never have dreamt of before – call us ignorant but who knew broccoli leaves where such a treat?!

 

Last week, we were lucky enough to have a little present popped on the desk at Grow / Source / Eat HQ – a big and bloody beautiful pumpkin from Lynton at Kingfisher Citrus. The Fisher family have farmed for four generations, and as you can see below – are quickly introducing the next generation of tiny farmers to their love of the land (swoon).

We are so excited to bring you their pumpkins, along with a bunch of other fantastic fresh produce from Remi’s Patch, Thriving Foods Farm and Dalhousie Farm this week (check ‘What’s in the Parcel’ below for the full list). We were even more excited to spend some time cooking this delicious pumpkin with the care and attention it deserved.

Pumpkin Gnocchi

Serves 4 

Ingredients: 

  • 1 cup roasted pumpkin, finely mashed
  • 1 medium-large russet baking potato (optional – sub extra baked pumpkin if you please)
  • 1 egg
  • 1 3/4 cups all purpose flour (give or take depending on the pumpkin)
  • 1 teaspoon salt
  • 2 tablespoons of butter

Method: 

  • Bake the pumpkin + potato (if using) in a hot oven (180-200) using minimal oil until cooked through. 
  • Remove from oven and allow to cool. Remove skin and mash. 
  • Make a well with the flour on a clean kitchen bench, and fill with mashed pumpkin and egg and salt. 
  • Break the egg and quickly whisk with a fork. 
  • Combine all ingredients by hand and knead until dough just comes together and looks smooth (bullet gnocchi is a product of the over-kneading people!) 
  • Cut dough into manageable chunks and roll into a sausage, then cut off little pillows of gnocchi, roll in flour and set aside on a lined tray. If you want to stop here, you can line containers and throw gnocchi in the freezer, then cook from frozen on a lazy night. 
  • Bring a large pot of water to the boil and carefully add gnocchi one at a time. 
  • When the gnocchi rise to the top of the pot (3-5 minutes), quickly grab them with a slotted spoon and set to one side. 
  • Heat a pan with the butter and fry the boiled gnocchi on one side until golden (don’t play with them, they are fragile little things). 
  • Serve with whatever sauce you like, or just some simple parmesan and roast tomatoes as we did!

Recipe adapted from Pinch of Yum. 

 

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