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Repost from old forum. I do an annual pumpkin cook to usher in Autumn, this was this year's selection:
Pumpkin season is upon us, thankfully. This year’s entries incorporate grill/smoked pumpkin into an appetizer and a main course. First, pumpkin gnocchi are fried and served with vanilla bourbon cream. Next, ravioli are stuffed with fried pumpkin and mascarpone, boiled then topped with fresh tarragon & thyme butter.
To make, cut a fresh pumpkin in half, remove the shmegma, brush with olive oil, grill it with a hint of smoke, remove & cool, scoop & press between two cookie sheets lined with towels to remove as much moisture as possible.
For the gnocchi, add flour, eggs, cinnamon & nutmeg to the pumpkin, kneed as little as possible to incorporate, roll out into dowels, cut, form, boil, fry, and serve on toothpicks with the dipping sauce.
For the mascarpumpkioli, add one egg white to the pumpkin and blend, scoop with a melon baller, dust the bottom with Pineapple Head then onto a buttered griddle until the bottom is crispy, make a well, cool, insert this disc onto a fresh pasta sheet, fill the well with mascarpone & top off with a little more Pineapple Head, seal, boil, serve topped with the herb butter.
Crack open a pumpkin ale and enjoy.
Fettuccine-atize the rest of the pasta sheets:
Make the herb butter: