Name: Pumpkin Gnocchi with Brown Butter
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Pie pumpkin, halved and seeded - 1 medium; Sea salt, divided - 4 teaspoons; Ground cinnamon, or more to taste - ¼ teaspoon; Ground nutmeg, or more to taste - 1 pinch; Freshly ground pepper to taste - 1 pinch; All-purpose flour, or more as needed - 2 cups; Unsalted butter - ½ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Gnocchi with Brown Butter

1. Pie pumpkin, halved and seeded - 1 medium

2. Sea salt, divided - 4 teaspoons

3. Ground cinnamon, or more to taste - ¼ teaspoon

4. Ground nutmeg, or more to taste - 1 pinch

5. Freshly ground pepper to taste - 1 pinch

6. All-purpose flour, or more as needed - 2 cups

7. Unsalted butter - ½ cup

How to cook deliciously - Pumpkin Gnocchi with Brown Butter

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Place pumpkin, cut-sides down, on a cookie sheet.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.

8. Stage

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.

9. Stage

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.

10. Stage

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.