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How to Cook Pumpkin – 4 Recipes

Pumpkin is not only good for carving and decorating our houses throughout October and Halloween season. It is also a delicious and nutritious Autumn (and late Winter) vegetable. So, how do you cook a whole pumpkin, or maybe just “what do I do with the pulp after carving a pumpkin?”. Below are 4 recipes that you can try.

 

Pumpkin Gnocchi

 

  • 4 Servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

Ingredients

  • 500g pumpkin pulp, sliced
  • 350g Yukon potatoes
  • 150g all-purpose flour
  • 1 large egg
  • 60g butter
  • 5 sage leaves
  • 40g Parmigiano Reggiano or Grana Padano cheese, grated
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Preheat the oven to 180° Line a baking sheet with parchment paper.
  2. Arrange pumpkin slices onto the baking sheet in one layer and bake for 30 minutes or until tender.
  3. Place the potatoes in a pot and cover them with water. Season with some coarse salt and bring to a boil. Cook until fork-tender. Drain and let them cool.
  4. Peel the potatoes and transfer them into a mixing bowl.
  5. Add pumpkin slices and mash well with a potato masher.
  6. Add the egg, salt and pepper and mix well.
  7. Add flour and work the dough until homogeneous.
  8. Transfer the dough onto a lightly floured work surface.
  9. Take a handful of dough and give it a shape of a 2cm thick rope. Cut it into 2 cm long gnocchi.
  10. Place gnocchi onto a floured baking sheet or parchment paper.
  11. Bring a large pot of salted water to a boil.
  12. Cook gnocchi until they rise to the surface.
  13. Place them in a mixing bowl and drizzle with olive oil.
  14. Melt the butter in a large skillet. Add a few drops of extra virgin olive oil and add sage leaves. Cook over low heat for a few minutes.
  15. Transfer the gnocchi into melted butter and toss gently to coat.
  16. Serve sprinkled with grated Parmigiano

 

Additional tips

  • Use floury potatoes for preparing gnocchi like Yukon or Russets.
  • Try adding some semolina with all-purpose flour; you will love the texture. You can replace 30g of all-purpose flour with semolina.
  • We bring you the simple butter and sage sauce for serving gnocchi, but you can serve them with tomato sauce, ragu or other types of sauces.

 

Pumpkin Meatloaf

 

  • 6 Servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour and 40 minutes 

Ingredients

  • 1kg pumpkin, peeled, seeded and sliced
  • 200g red potatoes
  • 1 large egg
  • 30g breadcrumbs
  • 60g Parmigiano Regggiano or Grana Padano cheese, grated
  • 1 tablespoon fresh chives, chopped
  • 120g Fontina cheese
  • 250g Portobello mushrooms, brushed and sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • White pepper, to taste

 

Instructions

  1. Preheat the oven to 180° Line a loaf pan with parchment paper.
  2. Arrange pumpkin slices onto the baking sheet in one layer and bake for 40 minutes or until tender.
  3. Place the potatoes in a pot and cover them with water. Season with some coarse salt and bring to a boil. Cook until fork-tender. Drain and let them cool.
  4. Peel the potatoes and transfer them into a mixing bowl.
  5. Add pumpkin slices into the bowl with potatoes and mash them well with the potato masher.
  6. Add breadcrumbs, egg, grated Parmigiano, chives, and season with salt and pepper.
  7. Stir well with a wooden spoon to combine.
  8. Heat 1 tablespoon of extra virgin olive oil in a non-stick pan and cook the mushrooms and parsley until all the liquid has evaporated. Season with garlic powder, salt and pepper.
  9. Take 3/4 of the pumpkin mixture and place it in the lined loaf pan. Press with your hands to distribute it evenly over the base and the sides.
  10. Distribute cooked mushrooms and diced cheese in the central part of the meatloaf and cover with the remaining pumpkin mixture to close everything.
  11. Spray the meatloaf with extra virgin olive oil.
  12. Bake for 50 minutes.
  13. Remove from the oven, slice and serve.

 

Additional tips

  • You can replace Fontina cheese with Gouda or dry mozzarella.
  • When assembling the meatloaf hel yourself with parchment paper. You can also assemble it on the working surface, but it will be more difficult.

 

Pumpkin Risotto with Bacon

 

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

 

Ingredients

  • 280g rice
  • 400g pumpkin pulp
  • 100g smoked bacon, diced
  • 1 onion, chopped
  • 100ml dry white wine
  • 1l vegetable broth
  • 30g butter
  • 40g Parmigiano Reggiano or Grana Padano cheese, grated
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Heat extra virgin olive oil in a pan over medium heat. Add chopped onion and cook until lightly golden brown.
  2. Stir in diced pumpkin and blend with wine.
  3. When the wine evaporates, add a ladle or two of broth and cook over medium-low heat until the pumpkin becomes tender.
  4. In a non-stick skillet, brown diced bacon for two to three minutes. Stir in the rice and toast it until translucent.
  5. Mash pumpkin with a potato masher.
  6. Add the rice and bacon and a ladle of broth. Season with pepper.
  7. Continue cooking by gradually adding the broth as needed until the rice is al dente.
  8. Remove from the heat and stir in the butter and grated cheese.
  9. Serve and enjoy.

 

Additional tips

  • When preparing risotto, always use starchy rice like Carnaroli, Arborio or Vialone Nano.
  • You need to toast the rice before adding liquids.
  • Grated Parmigiano Reggiano or other types of cheese need to be added at the end of cooking, and you should toss or stir the risotto for at least 30 seconds.

 

Amaretti Biscuits and Pumpkin Cake

 

  • 8 -10 Servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour and 10 minutes

 

Ingredients

  • 500g pumpkin pulp, sliced
  • 120g amaretti biscuits, crumbled
  • 3 large eggs
  • 150g all-purpose flour
  • 150g brown sugar
  • 12g baking powder
  • 50ml sunflower oil
  • A few drops of vanilla extract

 

Instructions

  1. Preheat the oven to 180° Line a cake pan (22cm diameter) with parchment paper.
  2. Arrange pumpkin slices onto the baking sheet in one layer and bake for 30 minutes or until tender.
  3. Transfer the slices into a mixing bowl and mash with a potato masher until smooth.
  4. In another bowl, combine eggs and sugar. Whisk until you obtain a soft cream.
  5. Add a few drops of vanilla extract, crumbled amaretti biscuits, and mashed pumpkin. Stir well with a wooden spoon to combine.
  6. Add flour mixed with baking powder.
  7. Mix until you obtain a homogeneous and lump-free mixture.
  8. Pour the mixture into the cake pan and level it.
  9. Bake for 40 minutes.
  10. Remove from the oven and let it cool.
  11. Serve and enjoy.

 

Additional tips

  • You can replace amaretti with almond biscuits or almond macaroons.
  • If you like rum aroma, you can replace vanilla extract with it.
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