Pumpkin Gnocchi with Brown Butter

Name: Pumpkin Gnocchi with Brown Butter
Prep time: 45 min
Cook time: 45 min
Total time: 3 min
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

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Prep Time: 45 minutes

Cook Time: 45 minutes

Total: 3 hours

Servings: 6

Author : kmtod1

Ingredients

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1 medium pie pumpkin, halved and seeded4 teaspoons sea salt, divided¼ teaspoon ground cinnamon, or more to taste1 pinch ground nutmeg, or more to taste1 pinch freshly ground pepper to taste2 cups all-purpose flour, or more as needed½ cup unsalted butter

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Instructions

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Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place pumpkin, cut-sides down, on a cookie sheet.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.

Step 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.

Step 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.

Step 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.