Comments on: Gnocchi in Pumpkin Sauce

By: Jessica Randazza

Jessica Randazza — Thu, 10 Dec 2009 12:49:53 +0000

Thanks for answering, Mel. You're a woman of many trades!

By: Jessica Randazza

Jessica Randazza — Thu, 10 Dec 2009 07:49:53 +0000

Thanks for answering, Mel. You're a woman of many trades!

By: startabuzz

startabuzz — Wed, 02 Dec 2009 17:53:44 +0000

Jess … I'm still salivating over this. I've been looking for an excuse to make homemade pasta & I haven't made gnocchi in a while. This might be just the occasion. YUM!

By: startabuzz

startabuzz — Wed, 02 Dec 2009 17:52:38 +0000

Brian: you scoop out the pumpkin, just like you would if you were going to make a jack-o-lantern. Then you cut the pumpkin (which is just a squash, like any other) into pieces and roast it. Once it's cooked, you scoop out the flesh, mash it (or blitz it in a food processor) and VOILA! Pumpkin puree. And yes. I've done it.

By: Brian

Brian — Tue, 01 Dec 2009 17:16:58 +0000

Yeah but what part of the pumpkin is it – the interior? Exterior? Both?

By: Jessica Randazza

Jessica Randazza — Tue, 01 Dec 2009 17:06:03 +0000

Hi Brian,

I'm glad you ask. Canned pumpkin, is 100% pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives.

It makes it easier for cooking, easy to have on hand and ready-to-use for all cooking and baking uses. Have you ever tried to puree a pumpkin? Not an easy task, my friend.

By: Brian

Brian — Tue, 01 Dec 2009 13:57:43 +0000

This is an honest question I've always had – how does a pumpkin become “canned pumpkin? Like what part of the pumpkin is in there?

Does anyone make like this recipe or pumpkin pie from their own pumpkins? How exactly would that happen?