Pumpkin Gnocchi with Brown Butter Sauce

When it comes to homemade pasta, few dishes invoke the sense of comfort and satisfaction quite like gnocchi. This traditional Italian dumpling, with its soft and pillowy texture, has charmed its way into the hearts and kitchens of many. The beauty of homemade gnocchi lies not only in its delightful taste but also in the versatility it offers. With the right ingredients and a little bit of patience, you can create a dish that captures the essence of seasonal flavors and brings a touch of warmth to any dining table.

Pumpkin Gnocchi with Brown Butter Sauce

Indulge in the heartwarming flavors of fall with this Heavenly Pumpkin Gnocchi paired with a Nutty Brown Butter Sauce. Experience the comfort of homemade Italian dumplings that combine the sweetness of pumpkin with the richness of brown butter. This dish not only embodies seasonal elegance but also offers a delightful balance of textures and flavors. Perfect for cozy dinners, this recipe is a true celebration of autumn's bounty, guaranteed to impress family and friends.

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Ingredients

For the Gnocchi:

1 cup pumpkin puree (fresh or canned, but preferably from roasted pumpkin)

1 large egg, lightly beaten

1 ½ to 2 cups all-purpose flour, plus additional for dusting

½ teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon black pepper

For the Brown Butter Sauce:

4 tablespoons unsalted butter

1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)

Salt and freshly ground pepper to taste

Grated Parmesan cheese, for serving

Chopped walnuts or pecans (optional, for added crunch)

Instructions

Prepare the Gnocchi Dough:

- In a large mixing bowl, combine the pumpkin puree, beaten egg, salt, nutmeg, and black pepper. Stir the mixture until it is smooth and well incorporated.

- Gradually add 1 ½ cups of flour, mixing it in with your fingers or a fork until the dough begins to form. If the dough feels too sticky to handle, slowly incorporate more flour, a little at a time, until it reaches a manageable consistency.

Shape the Gnocchi:

- Lightly dust a clean work surface with flour and turn the dough out onto it. Divide the dough into four equal pieces.

- Roll each piece into a long rope roughly ¾ inch thick. Cut each rope into segments approximately 1 inch long.

- To shape the gnocchi, take a fork and gently press down on each piece to create ridges, and curve them slightly to form the traditional gnocchi shape. Place the formed gnocchi on a floured baking sheet, giving them some space to avoid sticking.

Cook the Gnocchi:

- Bring a large pot of salted water to a gentle boil. Once boiling, carefully drop in the gnocchi in batches to avoid overcrowding.

- Cook the gnocchi for about 2-3 minutes or until they rise to the surface of the water. Once they float, allow them to cook for an additional minute. Use a slotted spoon to remove the gnocchi and transfer them to a plate.

Prepare the Brown Butter Sauce:

- In a large skillet, melt the butter over medium heat, stirring frequently to prevent burning. Continue cooking until the butter becomes golden brown and develops a nutty aroma, about 4-5 minutes.

- Stir in the finely chopped sage and sauté for an additional minute, just until fragrant.

- Season the sauce with salt and freshly ground pepper to taste.

Combine and Serve:

- Gently toss the cooked gnocchi in the nutty brown butter sauce until they are fully coated.

- Serve the warm gnocchi on plates, garnished with freshly grated Parmesan cheese and a sprinkle of chopped walnuts or pecans for added texture, if desired.

Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 4

Presentation Tips: Serve the gnocchi on a warm plate, drizzling some extra brown butter over the top, and finish with a few fresh sage leaves for an elegant touch.