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5.0 from 6 votes

Pumpkin Gnocchi with Hazelnut Browned Butter

This delightful recipe is easy to follow and perfect for any occasion.

Course: Dinner , Others
Cuisine: Vegetarian

Ingredients

  • 1 cup canned pumpkin
  • 2 T melted butter cooled
  • 2- 2 ½ cups flour
  • 1 large egg yolk
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg preferably fresh
  • 1 stick salted butter
  • ¼ cup torn fresh sage leaves I like a lot of sage
  • ½ cup toasted hazelnuts chopped
  • ½ lemon juiced
  • salt and pepper
  • ½ cup Pecorino or Parmesan cheese grated

Instructions

    Cup of Yum
  1. 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

Serving 4g

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.