Pumpkin Gnocchi - Foodess

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

And it’s too hot to turn on the oven.

Step 2

First you mix the pumpkin with the egg, salt, and nutmeg. Then you add enough flour to make a sticky dough – it will pull away from the bowl, but it will still stick to your fingers.

Step 3

You divide the dough into manageable amounts, and roll it out to a long rope of about an inch thickness. You slice the rope and pop the gnocchi into a pot of boiling water.

Step 4

If you’re new to the browned butter experience, drop everything, and head to the kitchen. I won’t wax poetic about it again, but just trust me. Drop everything.

Step 5

Toss the boiled gnocchi in the browned butter and serve, topped with a sprinkle of freshly grated parmesan and a pinch of sea salt.

Step 6

Preparation

Step 7

Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.

Step 8

With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.

Step 9

Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Remove from heat.

Step 10

Drain gnocchi on paper towels, then add to brown butter and toss. Serve sprinkled with parmesan and sea salt, if desired.

Step 11

Serves 4 as an appetizer or side dish; serves 2 as a main course.