Recipes
Medium Difficulty
Pumpkin bread
A spongy and aromatic bread that combines the natural sweetness of pumpkin with warm spices such as cinnamon and nutmeg. Perfect for breakfast or snacks, this bread is ideal to enjoy with a cup of tea or coffee.
- 250 g of cooked pumpkin puree
- 2 eggs
- 200 g wheat flour
- 100 g brown sugar
- 80 ml vegetable oil
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 pinch of salt
1
Preheat
the furnace
Heat the oven to 180°C and grease a baking pan.
2
Mixes the
wet ingredients
In a large bowl, beat the eggs with the sugar. Add the pumpkin puree and oil, and mix well.
3
Add the
dry ingredients
Sift the flour with the baking powder, cinnamon and salt. Gradually add them to the wet mixture, stirring until a homogeneous dough is obtained.
4
Bake
and serves
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean when poked into the center of the loaf.
Pumpkin gnochis with butter and sage sauce
An elegant and comforting dish where soft pumpkin gnocchis are bathed in a fragrant butter and sage sauce. A perfect choice to surprise at a special dinner.
- 500 g pumpkin puree
- 250 g wheat flour
- 1 egg
- 50 g Parmesan cheese
- Salt and nutmeg to taste
- 100 g butter
- 10 fresh sage leaves
High Difficulty
1
Prepare
the mass
In a large bowl, mix the pumpkin puree with the egg, Parmesan, a pinch of salt and nutmeg. Add the flour little by little, until you get a smooth and slightly sticky dough. Be careful not to add too much flour so that the gnocchis are not hard.
2
Forms the
gnocchis
Divide the dough into portions and form long cylinders on a floured surface. Cut the cylinders into small pieces of 2-3 cm. If desired, roll them with a fork to give them the classic ribbed texture.
3
Cooks the
gnocchis
Bring plenty of salted water to a boil in a large pot. Cook the gnocchis in batches, removing them with a skimmer when they rise to the surface (about 2-3 minutes). Drain well.
4
Prepare
the sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and gives off a nutty aroma, but does not burn.
5
Serves and
enjoy
Add the gnocchis to the pan with the sauce and stir gently to soak well. Serve hot, sprinkling with grated Parmesan to taste.
Difficulty Low
Pumpkin croquettes with blue cheese
These croquettes are an explosion of flavor, combining the sweet softness of pumpkin with the intense touch of blue cheese. Crunchy on the outside and creamy on the inside, they are ideal as an appetizer or side dish.
- 400 g pumpkin puree
- 100 g blue cheese
- 1 egg
- Oil (for frying)
- 1/2 tsp. nutmeg
- Flour
- Beaten egg
- Bread crumbs
1
Prepare the puree
pumpkin
Bake or steam the squash until tender. Mash it and be sure to remove excess water, leaving it in a colander if necessary.
2
Make the
mix
In a large bowl, combine the pumpkin puree with the crumbled blue cheese, egg, bread crumbs and nutmeg. Adjust with more bread crumbs if the mixture is too wet.
3
Forms the
croquettes
With slightly damp hands, form small croquettes with the mixture and place them on a tray. Refrigerate for 20-30 minutes to compact.
4
Breading
croquettes
Dredge each croquette in flour, then in beaten egg and finally in breadcrumbs, making sure they are well coated.
5
Fry the
croquettes
Heat oil in a deep frying pan and fry the croquettes in batches, turning them until golden brown on all sides.
6
Drain
and serves
Place the croquettes on absorbent paper to remove excess oil. Serve hot as an appetizer or side dish.
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