PUMPKIN GNOCCHI WITH BROWN BUTTER

Pumpkin Gnocchi with Brown Butter image

I stumbled onto this gnocchi recipe as I was trying to use up some extra pie pumpkin. I am sure other squashes could produce similar results.

Provided by kmtod1

Categories Fruits and Vegetables Vegetables Squash

Time 3h

Yield 6

Number Of Ingredients 7

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place pumpkin, cut-sides down, on a cookie sheet.
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.
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.
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.
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.
Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
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.
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.
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.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 49.3 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10 g, Sodium 1285.9 mg, Sugar 3.8 g