FoodieCrush Pumpkin Gnocchi

So happy for the weekend, and wow. Just wow. This fall has been a gorgeous one. There’s almost nothing I love more than fall light–how does it actually warm you to the bones? It always inspires me to get my nesting on/in/done.

But fall is nearly in my rear view mirror, with the forecast of a winter storm set for Saturday. And while I watch those snowflakes fly, I’ll be working at my computer getting my little dream of launching Foodie Crush magazine all stitched together.

FoodieCrush Hands Cookies

sneak peek photo > Britt Chudleigh


We’re in the midst of editing, layouts and photo editing for the debut issue of Foodie Crush magazine, an idea that’s been percolating in my brain for 2 years, that I finally threw myself into just a few short months ago.

I kind of can’t believe its actually happening.

We’re so excited to showcase some wonderful food bloggers—some that are familiar names and faces and some that are amazingly talented new discoveries.

Creating a magazine is always a jigsaw puzzle, and fitting it into the lives of those we feature—and those creating and contributing to it—is certainly a challenge, thanks to work schedules, blogging, travel, the time-suck of Pinterest and most importantly, family time. But that’s why we stay nimble and adaptable, focusing on our readers as the core of why we do what we do.

I can’t tell you how appreciative I am of the amazing contributors who will be featured in the mag come holiday season. Seriously, these guys are stellar. And you’ll be seeing more of them once the bird has left the table and the trees are about to be lit.

Be sure to subscribe to Foodie Crush so you don’t miss out on the magazine launch announcement and other special incentives (eh-hem, that means giveaways people!) But first, a peek behind the magazine scenes….

Foodie Crush Fondue

sneaker peek of  a family & friends getaway ski weekend…

A fabulous get together with friends

And a Christmas eve partido de la familia…

While I work on the mag I’ll be listening to this podcast

And during my breaks I’ll be:

Downloading David and Luise’s new iPad app (it’s seriously awww-sum)

Playing a few rounds to choose what looks yummier

Finding inspiration in this photographer’s light and photos

And this recipe that literally moves me

I’ll be checking out this turkey day inspiration board from some fave food bloggers

And very importantly: keeping my workflow organized thanks to this intuitive online app that YOU HAVE TO TRY! (it’s the only one out of many that I’m actually thinking of giving up my pen and pad for)

And if you wouldn’t mind giving me your thoughts about content on the Foodie Crush blog:

*Your feedback please: We love featuring food bloggers and their recipes. What would you like to see?

  1. More food blogger interviews
  2. More featured food blogger recipes
  3. More original Foodie Crush recipes and product compilations


And since I couldn’t get enough pumpkin before Halloween, I’m savoring it ‘til the last leaves hit the ground. I’m loving this recipe, hope you will to.

Pumpkin Gnocchi with Hazelnut Browned Butter
  • 1 cup canned pumpkin
  • 2 T melted butter, cooled
  • 2- 2½ cups flour
  • 1 large egg yolk
  • ½ tsp salt
  • ½ tsp ground nutmeg, preferably fresh
  • 1 stick salted butter
  • ¼ cup torn fresh sage leaves (I like a lot of sage)
  • ½ cup toasted hazelnuts, chopped
  • ½ lemon, juiced
  • salt and pepper
  • ½ cup pecorino or parmesan cheese, grated
  1. In large bowl, combine pumpkin and butter. In another bowl, combine flour, yolk, salt and nutmeg. Add to pumpkin and butter and knead into soft dough adding more flour 1 tablespoon at a time if needed until no longer sticky. Divide into 4 sections and roll into strips about ¾-inch thickness. Cut into ¾-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough. In large pot, bring 6 cups of water to boil and add a generous amount of salt (so it tastes like the sea.) Cook gnocchi in 2 batches until pieces float, about 2 minutes. Remove with slotted spoon to warmed bowl. Meanwhile, melt butter in a skillet over medium heat until it starts to deepen in color. Add hazelnuts, sage and salt and cook 1 minute more. Remove from heat and add a couple of squeezes of lemon juice. Add gnocchi to pan and toss to coat then top with pecorino or parmesan cheese and serve.
Nutrition Information
Serving size: 4 – 6 servings

Happy November everyone.

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