Pumpkin price is quite affordable and easy preparation for always cooking with little water and within minutes. Therefore I leave you with some practical recipes for a delicious pumpkin at home.

Ingredients:
250 g. pasta to gnocchi
1 / 2 k. pumpkin
100 g. corn flour
100 g. fresh cheese
40 g. butter
1 egg
Salt
Nutmeg
Tomato sauce

Preparation:
For to boil the pumpkin, peeled and chopped (preferably the same type of squash) and when you mash softened. Once cool, add the egg and flour, salt, nutmeg and cheese.
He then proceeds to fill the dumplings with a spoon and seal the entrance, when you have finished, place the gnocchi in a pan with boiling water and when to rise to the surface drain.
Serve with tomato sauce or with butter and grated cheese. To float when cooking, leaving some air inside before closing.
You can get the dough for the dumplings in the markets or develop them yourself at home.

Dishes of Pumpkin

Ingredients

2 pounds pumpkin or squash, peeled and coarsely chopped
MEAT SAUCE
1 tablespoon tomato paste
1 cup red wine
2 teaspoons cornstarch
¼ cup hot water
salt and freshly ground pepper to taste
PEAS
3 cups of peas
3 sprigs fresh mint
1 tablespoon butter
freshly ground pepper to taste

Preparation

Preheat oven to 350 F. Remove excess fat from the lamb and then 6.8 deep cuts diagonally down the fleshy side, separated by 1 inch. Insert pieces of garlic into the cuts. Combine juice and lemon zest with sugar and sage and mix well. Rub the mixture over the lamb. Place in a roasting pan and place on wire rack, bake for 1 hour or until internal temperature reaches 130-140 ° F for medium rare is, or more if you like it cooked.

When the lamb has been in the oven for 20 minutes, place the pumpkin on the grill with the lamb or in a separate bowl and bake for 40-50 minutes until tender and golden. Transfer lamb to a warm plate, cover loosely with foil and let rest for about 10 minutes.

To make gravy, remove the cooked lamb to rest for the source, strain all the fat possible, leaving the juices in the source. Place in a saucepan over medium heat. Pour and stir the tomato paste, then gradually add the wine.

Simmer for 5-10 minutes or until the juices begin to thicken. Mix cornstarch with warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Drain, season to taste and keep warm.

Simmer peas in a little salted water 2 sprigs of mint until tender. Drain. Chop mint leaves sprig and add remaining butter with pepper and peas. Stir over the fire to melt the butter. Cut the meat and serve with the pumpkin, peas and gravy.