Our daughter is very partial to pumpkin so October is her favorite culinary time of year. Therefore, when she found a recipe for pumpkin gnocchi she insisted that we make it and of course, since I like pasta, I readily agreed. Although the dish used roasted butternut squash instead of pumpkin it surprisingly had the flavor and texture (and of course the color) of pumpkin. This turned out to be unfortunate since when combined with the gnocchi it made a truly horrible (sticky and far too sweet) combination which could not be saved even when topped with toasted walnuts. We were able to save the dinner somewhat by serving roasted tomatoes and onions on the side.
We paired the dinner with a Napa Valley Cabernet Sauvignon. “Cult” is an excellent wine with full body and very flavorful. This complex wine was fantastic but even it could not bail out the disaster that was the gnocchi. It did however go very well with the chocolate.
No comments:
Post a Comment