Pumpkin Gnocchi with Brown Butter & Sage
Author Notes: Homemade Pumpkin Gnocchi served in a nutty brown butter sauce with sage —The Domestic Dietitian
Serves 4
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1
large baked potato,cooked and cooled (skin on)
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1
cup pumpkin puree
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2
cups all purpose flour (divided)
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1
egg
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1/2
teaspoon nutmeg
-
1
teaspoon salt
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1/2
teaspoon pepper
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2
tablespoons water (if needed)
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4
tablespoons butter
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2
tablespoons fresh sage, chopped
- Place (skin on) potato in microwave for ~ 6 minutes to cook. Allow to cool completely Place large pot of salted water on stove to boil
- Cut potato in half and using a box grater, grate potato flesh into a large mixing bowl. Discard skin
- Add pumpkin puree, egg, nutmeg, 1 1/2 cups flour, salt and pepper to bowl
- Using a fork, mix until dough is just combined. Do not over mix
- If dough needs more moisture, add cold water 1 tsp at a time
- Lightly flour large cutting board with remaining flour and place dough onto board
- Cut dough into 8 equal pieces
- Using one piece at at a time, use hands to roll dough into 1 inch thick log
- Use a sharp knife and cut log into equal 1 inch long "squares"
- Repeat process with remaining dough
- Once pot of water is boiling, add gnocchi to pot in batches
- Boil until gnocchi start to float, about 3 minutes, then remove from water with a slotted spoon. Place on large plate or cookie sheet Continue boiling batches of gnocchi
- Once finished, add butter and sage to large sauté pan over medium-high heat
- Allow butter to cook, stir frequently, until light brown and bubbly (about 3 minutes) Important - do not allow butter to become too brown as it will burn
- Add gnocchi immediately to brown butter sauce and mix well. Serve immediately and enjoy!
More Great Recipes:
Potato|Entree|Vegetarian|Fall|Winter
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