One of my very favorite pasta’s / dumplings! I make these several different ways and this pumpkin version will have you hooked!
Pumpkin Gnocchi with brown butter, herbs and toasted walnuts
Servings
6
servingsPrep time
20
minutesCooking time
3
minutesIngredients
- Gnocchi
1 3/4 cup All purpose flour
3/4 cup Potatoes, riced
1 tsp Salt
1/8-1/4 tsp Fresh grated nutmeg
1 cup Solid packed pumpkin purée
- Brown Butter Sauce with Herbs
1 Stick Salted butter
A few fresh sage leaves
A sprig of fresh time
Fresh cracked black pepper
Pinch of salt
1/4 cup Fresh grated parmesan cheese
- Toppings
1/4 cup Walnuts, toasted and chopped
extra parmesan cheese
Fresh grated nutmeg
Directions
- Peel and dice potatoes, boil until fork tender. Drain and put through a ricer. sieve or box grater. Spread out on a cookie sheet to cool.
- Bring large pot of salted water to boil.
- Toast walnuts on medium- low just until you start to sell them, remove from heat and chop. Set aside.
- Sprinkle flour, sat and nutmeg over potatoes. Mix lightly then add pumpkin. Bring together into a dough adding a tablespoon or two more, of flour if needed. Pat dough into rectangle, cut in 1 inch strips, then cut each into 1 inch pieces. Using thumb, make print from back of fork.
- Put gnocchi in boiling water and cook 2 – 3 minutes, gnocchi will rise to the tip when fully cooked. Pull them out immediately and put them into an ice bath to stop the cooking. Drain.
- In a large skillet, melt stick of butter with herbs in medium heat. When butter just starts to turn brown. turn off heat and add gnocchi, pepper and cheese. Toss all together.
- Serve topped with toasted walnuts, fresh grated nutmeg and extra parmesan cheese.
