Your folders
Your folders
Export 5 ingredients for grocery delivery
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.
Your folders
vintagekitchennotes.com
5.0
(2)
15 minutes
Your folders
cookingforkeeps.com
25 minutes
Your folders
ohsweetbasil.com
4.7
(6)
10 minutes
Your folders
bonappetit.com
3.5
(14)
Your folders
food.com
5.0
(1)
20 minutes
Your folders
marthastewart.com
3.5
(41)
Your folders
howsweeteats.com
5.0
(4)
Your folders
taste.com.au
4.2
(4)
80 minutes
Your folders
anitalianinmykitchen.com
3 minutes
Your folders
pinchofyum.com
4.6
(36)
15 minutes
Your folders
themodernproper.com
20 minutes
Your folders
therecipecritic.com
5.0
(3)
15 minutes
Your folders
thekitchn.com
5.0
(1)
25 minutes
Your folders
kitchensanctuary.com
5.0
(1)
10 minutes
Your folders
sipandfeast.com
5.0
(2)
50 minutes
Your folders
ambitiouskitchen.com
4.9
(22)
12 minutes
Your folders
kitchenconfidante.com
25 minutes
Your folders
bigoven.com
2.0
(1)
Your folders
recipetineats.com
4.9
(27)
10 minutes