Tag: Toppings

Pumpkin spatzle, delicious and easy! (with lots of toppings) – Gordon Ramsay’s version

The Pumpkin Spatzle I’m a first autumn dish exquisite, variant of the dumplings Trentino Spaztle ; made with same method some spinach Spatzle, then with pumpkin pulp in the’dough of flour and eggs, which gives sweet flavour which goes perfectly with any seasoning ; in this case creamy gorgonzola And crispy speckimagine the contrast Of taste And consistency! Divine!

By now you know the my love for the pumpkin gnocchi, after the success of the Roman ones, I wanted to experiment with this one too Tyrolean version , I’ll just tell you that they literally sold out! It’s about a very easy preparationfor which I suggest the delicate pumpkin tastier and less watery. Once prepared the batterinserts del typical instrument and with the back and forth movementyou can drop the pumpkin spaztle directly in boiling water! Really a few seconds of cooking and you can sauté them in the pan with lots of toppings : not only gorgonzola and speck, but also the classic butter and sagewith crumbled sausage, cream and baconor with one handful of mushrooms trifolat Just like the timeless potato gnocchi and the rustic dumplings they are perfect not only for lunches And daily dinners and for Thursday; but also for them more special occasionsas autumn Sundays with the family and among friends! you’ll see, they will win you over at the first taste!

Discover also:

Pumpkin Risotto (the tastiest and creamiest autumn comfort ever!)

Pumpkin Spatzle Recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	5 minutes + 20 minutes for cooking the pumpkin	25 minutes

Ingredients

Quantity for 4 people
For the dough: 50 g of flour 3 eggs 350 g of cleaned raw pumpkin (prefer delica because it is tastier and less watery) 100g of water nutmeg fine salt For the seasoning: 250 g of gorgonzola (which you can replace with cream) 100 g of speck, 1 thick piece to cut into pieces 1 knob of butter sage salt pepper

Quantity for 4 people

For the dough:

50 g of flour

3 eggs

350 g of cleaned raw pumpkin (prefer delica because it is tastier and less watery)

100g of water

nutmeg

fine salt

For the seasoning:

250 g of gorgonzola (which you can replace with cream)

100 g of speck, 1 thick piece to cut into pieces

1 knob of butter

sage

salt

pepper

Method

How to make pumpkin spatzle

First of all, cook the pumpkin in the oven without aromas. Then blend the pulp until it becomes a cream.

Finally, combine the flour in a bowl with a hole in the centre, add the beaten eggs, salt and nutmeg. Then blend the raw pumpkin pulp and mix well together with a hand whisk until you obtain a lump-free batter:

pumpkin spatzle batter

Finally, bring a pan full of water and salt to the boil.

In the meantime, heat a knob of butter with sage and gorgonzola, melting everything in a very large pan.

In a separate pan, brown the speck to make it slightly crunchy.

Finally, place the tool over the pot with the boiling water, pour a ladle of pumpkin batter into the space provided and slide the tool back and forth which will make the freshly formed pumpkin spatzle fall directly into the pot.

As soon as they come into contact with the boiling water they will cook in a few moments, rising to the surface, at which time you will have to drain them with a slotted spoon directly into the sauce pan

Then sauté them over a low heat, adding a few tablespoons of boiling cooking water if necessary to make the dish creamier! Finally add the speck with the heat off and stirring.

Here are yours ready Pumpkin Spatzle

pumpkin spatzle

Enjoy them immediately hot, with a sprinkling of pepper if you like.

Gluten Free Chocolate Brownies with 3 Easy Toppings – Gordon Ramsay’s version

Gluten Free Chocolate Brownies With 3 Toppings! Simple recipe for a quick chocolate dessert with orange sauce, ice cream or cream.

For a long time, Family💚 wanted to brush up on this recipe. You know that I am not crazy about chocolate except in the ways and quantities that I say … and then here they are the perfect brownies (for me!).

This recipe for my taste is perfectly balanced, not too sweet, moist, but does not stick to the palate, melt and pleasant in the mouth.

With this dose, you will get 16 brownies.

Wonderful not only naturally, but also with any combination: from the classic tuft of cream, to a scoop of ice cream (perfect with vanilla, but also with berries), or with an orange sauce if you love contrast.

The basic recipe allows you any combination, without being too heavy and heavy.

You can replace butter with lactose-free butter!

The size of the pan is quite important for a perfect yield: by changing the sizes, you must also change the cooking time.

The pan I used measures 24 × 21 cm, for this dose even slightly smaller is fine, but I don't recommend a larger one.

Leave a couple of teaspoons of sugar to mix with the corn starch, before adding it to the orange juice, this will prevent lumps from forming.

Pizza Rustica – Toppings as Fillings by Gordon Ramsay

This traditional Italian Easter recipe might not be the kind of pizza you’re used to, or even close, but don’t let that stop you from enjoying what is one of the most amazing combinations of meat and cheese ever to grace a pastry. As long as you can find a pan that works, this is fairly easy to make, and you can… to read the rest of Chef John’s article about this Pizza Rustica recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Pizza Rustica!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.