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November 23, 2020
Here at Artisans & Adventurers, we love all things Autumn. From the changing leaves to the crisp chill in the air, there is something magical about the season. One not-so-magical fact, however, is the sheer volume of wasted pumpkins post Halloween. More than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten. In fact, one in seven people who celebrate Halloween do not think of pumpkins as food.
The poll of 3,000 adults in the UK carried out by the food charity Hubbub shows that of the 24 million pumpkins bought, 12.76 million will be carved but the flesh not eaten. This will only add to the UK's huge mountain of avoidable food waste which is already at a staggering 6.6 million tonnes every year. The research also suggests that 2 million discarded pumpkins will end up in the general household bin when they could be put in the food waste bin, composted or put out for the birds and wildlife.
That is why this year we want to encourage everyone that has carved a pumpkin not to waste it, instead try this delicious, simple recipe for pumpkin gnocchi by Nagi that is a favourite of ours every year. This vegetarian recipe can be adapted to suit a vegan diet too, just look out for our swaps below.
For the gnocchi dough
For the sage butter sauce
This recipe is perfect to batch cook and freeze, cooking from frozen in about 1 1/2 minutes. We think this makes it ideal for dinner parties as you won't have to spend all evening in the kitchen! For other simple, delicious recipes you can read our journal post on Kenyan maharagwe here or our vegan friendly custard cream recipe here.
Header image by Nagi via RecipeTinEats
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