steveandsarah, Feb-7-05 15:40:52:|
Actually, we didn't think these were time consuming--pretty quick to put together compared to most gnocchi as you don't have to cook and mash potatoes or other vegetables but just open a can of pumpkin. However, they weren't a complete success; I don't think we got the proportions right, partly because of uncertainty about what a "large can of pureed pumpkin" was (bearing in mind that this recipe is being translated from British to Canadian to U.S. measurements!) We used what I think was a 15 oz can, and, thinking that this was a small can, halved the rest of the ingredients. The consistency felt right when the mixture was raw (the gnocchi were easy to form and kept their shape when boiled), but they ended up being rather pasty tasting; they seemed like they needed more flour, or less pumpkin. Still, we liked the flavor combination of the pumpkin and the watercress, so I would make these again under guidance as to the proportion of flour to pumpkin. I also particularly liked the watercress sauce--kind of a nutless, watercress pesto, which would be good on just plain pasta, I would think.