My school is currently involved in many different projects to help raise money for the flood victims in Pakistan.
The children have completed sponsored runs and walks.
They’ve had bake sales.
Teachers who ran the marathon last weekend gathered funds.
One of the German teachers even organized cooking classes.
Any adult could volunteer to teach a course to other interested adults. The teacher donates the time, recipe and supplies and each participant donates a course fee to go to the whole-school Pakistan fund.
Tonight, I learned how to make a simple and delicious autumn meal.
While we were cooking, we talked about foraging nuts and mushrooms, gardening and of course, cooking.
As a result of the course, we made dinner!
While baking, this dish produces the quintessential autumn smell.
Gnocchi Pumpkin Casserole
10 g. dried mushrooms
250 ml warm water
600 g hokaido pumpkin, deseeded and chopped with the skin on
1 clove of garlic
1 onion, chopped
1/2 tsp. rosemary, ground
2 Tbsp. olive oil
salt and pepper to taste
150 g. cream (optional- if using, stir in at step #3)
1 tsp. instant vegetable stock powder
400-500 g. gnocchi
2 medium tomatoes, chopped
75 g. gorgonzola cheese
50 g. freshly grated parmesan cheese
- Put the dried mushrooms in warm water and set aside to rehydrate. Heat the oven to 390 F (200 C.) Boil a pot of water for the gnocchi and cook according to package instructions.
- Heat the oil in a pan and add the onions and garlic. Fry for a couple minutes then add the pumpkin. Continue to fry for another minute before adding the salt, pepper, vegetable stock, and mushrooms with their water. Let the mixture cook on low heat for about 7 minutes.
- Remove from heat and add the gorgonzola, cut into little pieces. Allow the cheese to melt and mix into the mixture.
- In a casserole dish, spread the cooked gnocchi and cut tomatoes. Pour the pumpkin mixture over the top. Sprinkle the parmesan evenly over top and bake in the preheated oven for 12-15 minutes.