Author Notes
Leftover pumpkin from Halloween or Thanksgiving? Make gnocchi!!! —ginnygetsfloury
Ingredients
- Pumpkin Gnocchi
-
2
cans pumpkin
-
1 teaspoon
ginger
-
1 teaspoon
allspice
-
1 teaspoon
nutmeg
-
1 teaspoon
salt
-
1 teaspoon
pepper
-
6 cups
Flour and more as needed to make sure it doesn't stick
- Browned Butter-Shallot-Walnut Sauce
-
1 cup
Walnuts
-
2
Shallots, sliced
-
1/2
stick butter
-
1 teaspoon
dried thyme
Directions
- Pumpkin Gnocchi
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Mix all the ingredients together.
-
On a floured surface, roll into logs a 1/2 inch in diameter.
-
Cut logs into 1 in pieces and rolled it down the back of a fork.
-
Cook in batches in boiling water until they rise to the top of the pot.
- Browned Butter-Shallot-Walnut Sauce
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In a pan, dry roast the walnuts until toasted and place in a bowl.
-
Over medium heat, brown the butter until it has caramelized.
-
Add the sliced shallots to the butter and cook until translucent.
-
Add walnuts and thyme.
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Mix with the gnocchi and enjoy. You may want more butter or some olive oil to prevent sticking of the gnocchi.
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