{"id":803,"date":"2011-10-17T15:00:39","date_gmt":"2011-10-17T20:00:39","guid":{"rendered":"https:\/\/elizabethshack.com\/blog\/?p=803"},"modified":"2011-10-17T06:54:17","modified_gmt":"2011-10-17T11:54:17","slug":"pumpkin-gnocchi","status":"publish","type":"post","link":"https:\/\/elizabethshack.com\/blog\/2011\/10\/17\/pumpkin-gnocchi\/","title":{"rendered":"Pumpkin gnocchi"},"content":{"rendered":"

I haven’t been cooking much. Good thing my husband grills a lot. He made really good fries on the grill last night.<\/p>\n

The other week one of my relatives posted a link to a recipe for pumpkin gnocchi in ginger-sage cream sauce<\/a>. Doesn’t that sound amazing? And with no potatoes–just squash and a bit of flour.<\/p>\n

She said it didn’t turn out well for her, and the recipe warned about the softness of the dough, so I ignored the bit about not adding too much flour and added a ton of flour. And didn’t bother making the dumplings the right shape since the dough was still very sticky, just dropped bits into the water with a spoon. <\/p>\n

The recipe’s supposed to be vegan, but I used milk (along with some dumpling cooking water) in the sauce because that seemed like it’d taste better than making bechamel with water. <\/p>\n

Aside from an excess of minced ginger in the sauce (next time I’ll use ground), it was good. The gnocchi didn’t stick together much even though I dumped them all in a tupperware as soon as they cooked, and they didn’t fall apart. It didn’t take long to make, either, since we already had cooked squash in the freezer. <\/p>\n

Bonus: The leftover sauce is good on broccoli.<\/p>\n","protected":false},"excerpt":{"rendered":"

I haven’t been cooking much. Good thing my husband grills a lot. He made really good fries on the grill last night. The other week one of my relatives posted a link to a recipe for pumpkin gnocchi in ginger-sage … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-803","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/posts\/803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/comments?post=803"}],"version-history":[{"count":0,"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/posts\/803\/revisions"}],"wp:attachment":[{"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/media?parent=803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/categories?post=803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elizabethshack.com\/blog\/wp-json\/wp\/v2\/tags?post=803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}