Pumpkin Gnocchi with Hazelnut Browned Butter
User Reviews
5
6 reviews
Excellent
-
Cuisine
Vegetarian
Pumpkin Gnocchi with Hazelnut Browned Butter
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 cup pumpkin canned
- 2 T butter cooled, melted
- 2- 2 ½ cups flour
- 1 egg large, yolk
- ½ teaspoon salt
- ½ teaspoon ground nutmeg preferably fresh
- 1 butter salted, stick
- ¼ cup sage I like a lot of sage, fresh, torn leaves
- ½ cup hazelnut chopped, toasted
- ½ lemon juiced
- salt
- black pepper
- ½ cup pecorino cheese grated, or Parmesan cheese
Instructions
- In large bowl, combine pumpkin and butter. In another bowl, combine flour, yolk, salt and nutmeg. Add to pumpkin and butter and knead into soft dough adding more flour 1 tablespoon at a time if needed until no longer sticky. Divide into 4 sections and roll into strips about ¾-inch thickness. Cut into ¾-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough. In large pot, bring 6 cups of water to boil and add a generous amount of salt (so it tastes like the sea.) Cook gnocchi in 2 batches until pieces float, about 2 minutes. Remove with slotted spoon to warmed bowl. Meanwhile, melt butter in a skillet over medium heat until it starts to deepen in color. Add hazelnuts, sage and salt and cook 1 minute more. Remove from heat and add a couple of squeezes of lemon juice. Add gnocchi to pan and toss to coat then top with pecorino or parmesan cheese and serve.
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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