Pumpkin Gnocchi with Pumpkin Browned Butter Sauce
Gnocchi was something that I didn’t make for YEARS because well, if I am going to boil a potato I am going to turn it into mashed potatoes! Until one day we were watching a cooking competition show that was using ricotta cheese and it was used as the base of the gnocchi…….my life was forever changed! Homemade pasta cooks quickly, but I like to let it rest for at least an hour before rolling it out; so that adds some time. Whereas, a ricotta gnocchi I can have made and on the table in under 30 minutes and its just as delicious as homemade pasta!! My kids say gnocchi are like fluffy little clouds that you eat, and I would have to agree!
One evening I knew I wanted gnocchi, but I couldn’t decide between the savory herby flavors or warm spice flavors………I decided that I would do a mix of both, and this creation came to life! Now truth be told, my kids will eat ANYTHING and be happy as clams; but even after allllll these years my dearly beloved husband can still be a bit iffy on certain things and pumpkin is one of them (unless its pumpkin bread) so I went into dinner knowing this had a 50/50 shot of being loved or hated. When I got the, “mmmm, this is really good” after a few bites I knew it was a hit all around!
This truly is the PERFECT fall dinner! Or lunch for that matter since its nice and quick!
Gnocchi Recipe:
1 cup ricotta cheese
1 cup 100% pumpkin puree
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
2 3/4 cups flour
Combine all ingredients in a medium size mixing bowl, use a fork to work all ingredients together. Lightly flour counter or work surface and divide gnocchi dough into 4 equal pieces. Use the palm of your hands to roll the first piece into a long “snake” that is about 1/2” to 3/4” in diameter……remember rolling play-dough as a kid into the long snakes?!?!?, this is the same process. Repeat with remaining gnocchi dough, flouring the counter as needed to prevent sticking. Leave on the counter while you bring a large pot of water to a boil and prepare the pumpkin browned butter sauce below.
When ready to cook gnocchi- Use a bench scraper or butter knife to cut gnocchi into 1/2” pieces, lightly flour hands and roll gnocchi between palms to flour lightly and prevent sticking if necessary. Add all gnocchi to boiling water and stir to keep from sticking to bottom of pan or each other. Let boil for approximately 3 minutes, or until they begin to all float to the top. Use a colander to strain water before adding gnocchi back to pan and mixing with sauce.
Serve-Top gnocchi with freshly grated parmesan cheese, fresh thyme, and diced bacon.
Pumpkin Browned Butter Sauce Recipe:
1/2 cup butter
1/2 cup finely diced onion
5 large cloves garlic, minced (about 1 tablespoon)
1/2 - 3/4 cup 100% pumpkin puree (amount left in a 15oz can after using 1 cup for gnocchi)
2 tablespoons flour
1 cup milk
1 cup chicken, beef, or veggie stock
dash of nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
In a cast iron skillet or frying pan, brown butter over medium heat while stirring continuously. Butter will foam up and when the foam subsides you will see the little browned milk solids at the bottom, this can take 3-5ish minutes. Once you see the little milk solid “bits” at the bottom of the pan add the diced onion and garlic, let cook for about 2 minutes while stirring occasionally. Add flour, nutmeg, cinnamon, salt, and pepper; stir to combine before adding pumpkin. Once pumpkin is mixed in; slowly add milk, while continuing to stir. Let cook for 2-3 minutes before slowly adding broth and stirring until combined. Let sauce continue to simmer over medium to medium-low heat for 10-15 minutes until thickened, stirring occasionally.