Pumpkin Gnocchi with Brown Butter recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 medium pie pumpkin, halved and seeded 4 teaspoons sea salt, divided ¼ teaspoon ground cinnamon, or more to taste 1 pinch ground nutmeg, or more to taste 1 pinch freshly ground pepper to taste 2 cups all-purpose flour, or more as needed ½ cup unsalted butter
Nutrition Info
- 357.7 caloriescarbohydrate: 49.3 gcholesterol: 40.7 mgfat: 16.1 gfiber: 2.6 gprotein: 7.1 gsaturatedFat: 10 gservingSize: -sodium: 1285.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Gnocchi with Brown Butter
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Place pumpkin, cut-sides down, on a cookie sheet.
Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.
Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.
Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.
Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.
Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you'd like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.
Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.
Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.