Happy Halloween, everyone! For our post today, we’re going to make gingerbread. Not the cookies, but real gingerbread, or, perhaps, it should be more accurately called gingercake. It’s really more like a spicy-molasses cake than a bread. And, don’t worry, even though the title and photos show us making mini-muffins, you can go easy-peasy and bake this as a cake. We’ll tell you how.
You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.
We wanted a sauce so that our cappellacci would stand out and look nice when we had them for dinner. We surely didn’t want to drown the things in a heavy red sauce after the effort needed to fill and shape them. But we didn’t want to go with the standard sage-butter sauce, or light wine sauce; we wanted something bright and colorful. And we found it. Well, at least the germ of an idea for it, and went from there.
On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.
Occasionally, our farmer, Farmer Frank, sends down a lagniappe — a little something extra. This week, we arrived to pick up our produce and found the courtyard filled with hundreds of bright cheery sunflowers. While these flowers are still in bloom, and we can’t get sunflower seeds, we gladly took ours home, anyway. We figured that we could enjoy it for a while, and, then, perhaps, some of the local birds might peck into the immature seeds for a bite to eat.
Our week’s share consisted of:
- Red Russian Kale (1 bunch)
- Swiss chard (1 bunch)
- Tatsoi (1 bag)
- Red onions (3)
- Cucumbers (4)
- Pumpkins (1)
- Eggplant (1)
And, of course, our sunflower.
We love filled pasta such as ravioli or tortellini, but, to be honest, sometimes it just takes too much time to make dozens and dozens of them. If only there were a large filled-pasta shape that we could make, oh, perhaps, 15 to 20, and be done with it. Not surprisingly, there is such a pasta shape.
Okay, we’re starting off a multi-day series for a meal. Partly because each can stand on its own, and partly because we need a few easy posts to get back into the groove of writing up our dinners. We also like adding suspense to the mix. You won’t know until Friday how this all comes together into a meal. Sure, from the post title, you know that we’re making a filled pasta, but what about the rest?