Pumpkin Gnocchi with Brown Butter
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Did you know?
Pumpkin gnocchi originated in northern Italy but became a popular autumn comfort food across the UK, celebrated for its vibrant orange hue.
Method
Steam or roast the pumpkin until soft, then blend to a smooth purée; let cool.
In a large bowl combine the pumpkin purée, flour, and egg; mix until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface, roll into 2 cm ropes, and cut into 2 cm pieces to form gnocchi.
Boil a pot of salted water; cook gnocchi in batches, removing them once they float to the surface (about 2 minutes).
While the gnocchi cook, melt the butter in a skillet over medium heat and let it turn golden brown, then add the sage and cook for 30 seconds.
Using a slotted spoon, transfer the cooked gnocchi to the brown butter, toss to coat, and heat through for another minute.
Season with salt, sprinkle with grated Parmesan, and serve immediately.
Nutrition per serving
Approximate values, not medical advice.
