I realise that I don’t feature as many savoury dishes here as I probably could, or indeed should. This is not because I live off only sweet things, but I find that savoury food is rather trickier to take pictures of. I might make an amazing aubergine lasagne or killer stir-fry, but trying to get an appealing shot when it’s dark outside and you’re in a rush to eat after a hard day at work…well, it just doesn’t really work. Great food, not so great pictures.
To try and change this, I thought I would share a very simple recipe using pumpkin seed butter. I’ve been using this butter in a lot of dishes recently. This is similar to nut butters, but made from pumpkin seeds, their skins lending a lovely green colour.
This really is simplicity itself – you cook the gnocchi, then reserve a couple of spoons of the salted cooking water, mix with pumpkin seed paste (plus a dash of salt to taste), add some pumpkin oil (or olive oil if you prefer), and that’s it. You magically end up with a bright green, creamy, nutty sauce with no dairy, and which takes about two minutes to make.