Pumpkin Gnocchi with Brown Butter recipe

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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 calories
carbohydrate: 49.3 g
cholesterol: 40.7 mg
fat: 16.1 g
fiber: 2.6 g
protein: 7.1 g
saturatedFat: 10 g
servingSize: -
sodium: 1285.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  8. 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. 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. 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.

Recipe Yield

6 servings

Recipe Note

I stumbled onto this gnocchi recipe as I was trying to use up some extra pie pumpkin. I am sure other squashes could produce similar results.

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