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Pumpkin, brown butter and a hint of nutmeg
make this dish incredibly warm and tasty with walnuts serving
as a perfect texture for the gnocchi.
Pumpkin Gnocchi with
California Walnut Brown Butter Sauce
1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
1/2 teaspoon each: salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup California Walnuts, roughly chopped
2 tablespoons chopped fresh sage
1/4 teaspoon each: salt and pepper
1/2 cup freshly shaved Parmesan cheese
- In large bowl, combine pumpkin and butter;
add flour, yolk, salt, pepper and nutmeg. Knead into soft dough
(if necessary, add more flour 1 tablespoon at a time); divide
into 4 sections. On floured surface, roll dough to 3/4-inch thickness;
cut into 3/4-inch pieces, rolling each piece against the tines
of a fork to create ridges. Repeat with remaining dough.
- In large pot, bring 6 cups salted water
to boil. Cook gnocchi in 2 batches; dropping into water and cooking
2 minutes or until pieces float. Remove with slotted spoon to
warmed bowl.
- Meanwhile, in skillet, melt butter over
medium heat, cooking until it just starts to deepen in color.
Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle
walnut butter over gnocchi and top with shaved Parmesan.
Makes 4 to 6 servings.
Recipe provided courtesy California Walnuts.
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