All recipes written by Gordon Ramsay
What if pumpkin couldn’t just be enjoyed in dishes such as risotto, lasagna, express or baked pasta, cakes and delicately flavored second courses?
In this recipe, where the main ingredient is autumn in all its forms, pumpkin comes in liquid form, to be enjoyed sip after sip in front of a good book or near a warm fireplace.
Pumpkin milk is an autumn drink that offers a trip to the American straw fields. Just one sip is enough to immerse yourself in the American dream par excellence, made up of houses with porches and leaves of a thousand colours.
The ingredients that make up the pumpkin cappuccino they are milk (also vegetable, in the vegan variant), a pinch of cinnamon and nutmeg for flavor, half a cup of coffee and a dollop of whipped cream. The result is one hot cocktail of softness and originality.
Spicy at the right point, the pumpkin milk It looks like a cappuccino. Before adding the coffee it can be whipped to create the classic foam on the surface. Alternatively, the addition of the cream it will make this hot autumn drink even more delicious.
Clean and cut the pumpkin into chunks, then boil it for 5-10 minutes or until tender. Blend with a blender to obtain a puree. In the meantime, let’s prepare the coffee. In a saucepan, combine 2 tablespoons of the pumpkin puree, the spices and the milk. Heat until almost boiling, then pour into a cup, top with coffee and garnish with whipped cream.
First of all, clean the pumpkin, wash it, cut it into slices, remove the skin and cook it in the oven for about 25 minutes (it must be very soft) in a preheated convection oven at 180 ° C.
Mash the pumpkin well with a fork (you can also whisk it) and add eggs, a pinch of salt, nutmeg, milk and finally the flour: you will need to obtain a homogeneous but slightly sticky mixture, workable with a whisk.
Also prepare the other ingredients: cut the bacon into strips and coarsely chop the hazelnuts.
Boil lightly salted water in a large pot: when it boils, place the grater for the spatzle over it and start creating them, dropping them into the water; if you do not have the appropriate grater, you can do as I do and use a potato masher.
When the spatzle rise to the surface, you can drain them with a slotted spoon.
Meanwhile, melt the fat from the bacon in a large non-stick pan, then add the hazelnuts and toast them while browning the bacon.
When the spatzle are ready, as you drain them, add them directly to the sauce.
The pumpkin spatzle are ready, serve them with a sprinkling of fresh pepper.
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