Pumpkingnocchiwithleekandbasilbutter Recipes

Steps:

• In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
• Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
• or until mixture becomes very thick.
• Stir in lemon juice.
• Let cool, then spoon into tight-sealing container and refrigerate.
• Will keep in the refrigerator up to 2 weeks.

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Steps:

• Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
• Add pumpkin, cinnamon and nutmeg; mix well.
• Cover and chill at least 3 hours.
• Let butter stand at room temperature to soften before serving.

Steps:

• Preheat oven to 200°C Line baking tray with non-stick baking paper. Place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. Let cool for 20 minutes.
• Peel potatoes and pumpkin and place in large bowl. Add salt and pepper to taste then mash until smooth.
• Stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. Divide dough into 4 portions and roll each into a 2cm (1 inch) log. Use a lightly floured knife and cut each log into 2cm long pieces. Place pieces onto a baking paper lined tray.
• Roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
• Leek and Basil Butter.
• heat oil over medium high heat in a frying pan. Cut the pale part of the leek into thin matchsticks and add to the oil. Cook 1 - 2 minutes. Transfer leeks to a papertowel lined plate using a slotted spoon.
• Add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. Add butter to the pan and heat until melted. Cover pan to keep butter warm.
• Cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. Drain well and serve onto plates. Drizzle each plate with melted butter and top with leek/basil/chilli.