Pumpkin Gnocchi with Brown Butter

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.

Prep Time:
45 mins
Cook Time:
45 mins
Additional Time:
1 hrs 30 mins
Total Time:
3 hrs
Servings:
6
Yield:
6 servings

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

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.

Cook's Notes:

You can hurry the pumpkin draining along by using pressure and draining it in cheesecloth or a coffee filter.

The uncooked gnocchi freeze well for up to 3 to 4 weeks: place on a parchment-lined cookie sheet in the freezer for about 1 hour, then transfer to a resealable freezer bag. When ready to use them, do not allow to thaw, just drop into boiling water frozen.

Nutrition Facts (per serving)

358 Calories
16g Fat
49g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 358
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 41mg 14%
Sodium 1286mg 56%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 7g
Vitamin C 24mg 120%
Calcium 69mg 5%
Iron 18mg 101%
Potassium 962mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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