Introduction
Experience the cozy, rich flavors of fall with this Brown Butter Pumpkin Gnocchi. This dish is soft, fluffy and loaded with the delicious taste of brown butter and pumpkin. Not just delicious, it’s pretty simple and quick to make!
Why Make This Recipe
This recipe is an epitome of comfort food with a seasonal twist. The combination of brown butter with pumpkin gives a nutty flavor that screams fall. It’s not only satisfying but is also a unique way to embrace the pumpkin season.
How to Make Brown Butter Pumpkin Gnocchi
Preparation and cooking only take up to 45 minutes, making this dish an amazing weeknight dinner.
Ingredients :
– 1 cup pumpkin puree
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 2 teaspoons salt
– 1/4 teaspoon nutmeg
– 2 cups all-purpose flour (plus extra for dusting)
– 1/2 cup unsalted butter
– Fresh sage leaves (optional)
– Salt and pepper, to taste
Directions :
1. Combine pumpkin puree, ricotta, Parmesan, salt, and nutmeg in a large bowl.
2. Gradually mix in the flour until a dough forms. Adjust the flour if the dough is too sticky.
3. Transfer the dough to a floured surface and cut it into four pieces. Roll each piece into a 1-inch thick log and cut into 1-inch pieces.
4. Boil the gnocchi per batch until they float on the surface (about 2-3 minutes). Then, remove and set aside.
5. Melt the butter over medium heat in a large skillet. When it starts to brown, toss in the cooked gnocchi and sage leaves. Cook until the gnocchi is heat through.
6. Season with salt and pepper, serve immediately.
How to Serve Brown Butter Pumpkin Gnocchi
This dish tastes amazing served immediately while it’s still warm. Enjoy it with a blanket of grated Parmesan cheese on the top and your favorite fall drink on the side!
How to Store Brown Butter Pumpkin Gnocchi
The gnocchi is best enjoyed fresh but if you have leftovers, store them in an airtight container in the fridge. Reheat in a skillet over medium heat when ready to eat again.
Tips to Make Brown Butter Pumpkin Gnocchi
To get the best result, you can make sure the pumpkin puree is not too watery and the dough is not over-kneaded.
FAQs
1. Can I use fresh pumpkin?
Yes, you can use fresh pumpkin but make sure to drain it properly after you puree it.
2. Can I freeze uncooked gnocchi?
Yes, you can. Just arrange them in a single layer on a floured baking sheet and freeze.
3. Can other types of flour be used?
Yes, you may use whole wheat flour or gluten-free flour if you need to avoid all-purpose flour.