Autumn recipes – Clinical Alimentary

I have been thinking about Halloween recipes this weekend – this is likely to be the last one I post this year. I adore gnocchi but I do find it very filling. It is a dish for a day where you need something satisfying and tasty. The day has been nothing but grey sky and drizzle so it is very apt to make a starchy dish and pumpkin is a seasonal alternative to potato. Enjoy!

Ingredients

1 Medium pumpkin – mine gave 600g flesh
Spray oil
300g maize or cornflour
1 Egg
Seasoning
25g butter
10-12 sage leaves
30g Grated parmesan

Method

Slice the pumpkin and spray with oil and roast in the oven till soft.
Leave the slices till cooled.
Remove the skin from the flesh, season.
Add to a blender with the egg and enough flour to bind the mix.
The mix is slightly soft but can be weighed into 10g portions and rolled, then flattened with a fork.
Heat a large pan with boiling water add seasoning and drop in the gnocchi – don’t add to many at once – they will float (Halloween reference to IT here) when ready.
You might have to change the water if it becomes too starchy.
Dry well on kitchen paper.
Chop the sage, melt the butter in a pan and add the gnocchi.
Serve and sprinkle with parmesan cheese.
Serves 6.

OK, so it really has an Autumnal feel today perhaps a comforting meal is required and macaroni and cheese is definitely one to make. This is a low fodmap recipe made with lactose free milk and cheese suitable for a low fodmap diet – please note that the fat content is high due to the cheese used. If you find that meals higher in fat cause symptoms it probably isn’t worth trying this recipe, although a small portion might be suitable. This is a great recipe if you are underweight and want to increase the calories in your diet. Unfortunately I didn’t have any macaroni so strictly speaking this isn’t mac and cheese but penne and cheese – you can get gluten free macaroni by ordering it on the internet but most supermarkets I use don’t stock it, which is a shame!