Pumpkin Gnocchi with Brown Butter

I found this gnocchi recipe when looking for a way to use up some leftover pie pumpkin. I have no doubt that different squashes may yield comparable outcomes.

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

Ingredients

  1. 1 medium pie pumpkin, halved and seeded
  2. 4 teaspoons sea salt, divided
  3. ¼ teaspoon ground cinnamon, or more to taste
  4. 1 pinch ground nutmeg, or more to taste
  5. 1 pinch freshly ground pepper to taste
  6. 2 cups all-purpose flour, or more as needed
  7. ½ cup unsalted butter

Instructions

  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.
  11. You can hurry the pumpkin draining along by using pressure and draining it in cheesecloth or a coffee filter.
  12. 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

Calories 358 kcal
Carbohydrate 49 g
Cholesterol 41 mg
Dietary Fiber 3 g
Protein 7 g
Saturated Fat 10 g
Sodium 1286 mg
Sugars 4 g
Fat 16 g
Unsaturated Fat 0 g

 

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