Pumpkin Gnocchi with Creamy Avocado Spinach Pesto

Last weekend, temperatures here took a dive from the slightly chilly to the waking up with a frost warning. A dive that was accompanied by pumpkin cravings. Lots of pumpkin cravings. 

Cravings only to be satisfied by pumpkin gnocchi, right?

Also, I've been eyeing this pesto for awhile. Had the recipe open on my computer for month. Eyed it when I'm feeling unhealthy and pushing it aside for later.

I'm glad I didn't try it sooner because the pairing of this with the pumpkin gnocchi is so good and turns this very spring thing in an honorary fall meal.

Rusted Root - "Send Me On My Way"

Adapted from The Iron You and The Skinny Fork

Ingredients for Pesto

1 avocado, halved and pitted
3 cups baby spinach
2 tbsps almonds (or your favorite pesto nut) 
2 garlic cloves
Juice of 1 lime
½ tsp fine grain sea salt
Red pepper flakes, optional but tasty ;)

2 tbsps olive oil

Ingredients for Gnocchi

1 C. 100% Pure Pumpkin Puree (Not pie filling!)
1 1/2 C. Whole Wheat White Flour
1 Large Egg
1/8 Tsp. Nutmeg
Salt & Pepper to Taste

Directions for Pesto

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and red pepper flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time. 
Take a taste and adjust seasoning. Add olive oil and set aside.

Directions for Gnocchi

Combine ingredients in a large bowl. Dough should be slightly sticky. Add more flour if needed. Divide dough into four sections. Roll on a lightly floured surface until 1/2" thick. Cut into 1" pieces. Boil a pot of water and add gnocchi. Cook until they start to rise to the surface (about 5 or so minutes). Drain and let cool slightly.

Tomato Pesto Swirl Bread

I know this is a sad excuse for a picture, but let that show you how quickly this bread was devoured.

I was enjoying the last slice when I realized I had yet to take a single picture of the fabulous bread. 

Just be aware it's pretty likely some oil from the pesto will leak out of the bread while it's baking.

This is from Alli-n-son, which has so many fabulous dessert recipes and has a really cute design. Check it out!

John Barrowman "Anything Goes"

Ingredients

• Bread
• 1-1/4 cups warm water
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 3-1/2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon dry yeast
Pesto Swirl
• 1/4 cup sun dried tomato pesto (your favorite basil pesto blended with sun dried tomatoes)
• 1/4 cup shredded Parmesan cheese

Directions

1. Place the bread ingredients into your bread machine in the order your bread machine requires. Select the dough cycle.
2. Once the cycle has completed turn the dough out onto a piece of parchment paper and roll into an 8" x 12" rectangle. Spread pesto over the dough, leaving 1/4" on all sides. Sprinkle with Parmesan cheese.
3. Starting at the short side roll the dough. Seal the seam and ends. Place the dough seam-side down on the parchment paper.
4. Let rise for 30-45 minutes or until doubled in size. Sprinkle with Parmesan cheese.
5. While the bread rises, preheat the oven and a baking stone to 425 degrees.
6. When the bread has doubled in size slide the parchment paper and bread onto the hot baking stone. Bake for 25-30 minutes or until golden brown. Remove from baking stone and cool on a wire rack.
7. Slice when completely cooled.

Salmon Seared with Pesto and An Amazing Butterscotch Beer

I found this super-sweet soda at Jungle Jim's. It's basically butterbeer, but it's so good. Next time you're at Jungle Jim's or where-ever you go to try new things. Try it! It's like liquified Werther's.

"She's So High"  Tal Bachman

Okay, so when you put pesto on seared salmon, the salmon absorbs the pesto's flavor and becomes even more savory.

Ingredients:

• salmon
• olive oil
• salt
• pepper 
• basil pesto 

Directions:

Combine salt, pepper, and olive oil in a bowl. Take pieces of salmon and rub the top in the mixture, adding more salt and pepper for each piece as needed. Heat frying pan on stove set to high. When the pan is hot place pieces of fish on the pan. Cook for 3 minutes, or until top has a slightly browned finish. Flipover and spread pesto on top of salmon. Cook for 5 minutes, or until cooked through.

Simple Pesto

Easy dinner in under fifteen minutes? Look no further. 

Pesto with pasta is a three step meal:

1. Blend ingredients of pesto
2. Cook pasta
3. Mix

Even though it's easy, pesto- mainly because I despise basil and pine nuts make me sick- is not one of my favorite foods.

At least without loads of cheese and salt.

Luckily, however, it is a generally accepted practice to put cheese on pasta. Saved by the cheese.

Here's the super easy recipe from Food Network.
It makes about 1 cup.

"Let's Call the Whole Thing Off"preformed by Louis Armstrong and Ella Fitzgerald

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (Parmesan works as well)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.