Pumpkin Gnocchi with Brown Butter Sauce
Source: Ryan Shelton, Reverb
This recipe was demonstrated for CUESA’s Market to Table program on December 5, 2015.
Makes 4-6 appetizer portions
2 cups cooked pumpkin
1 cup all-purpose flour
Brown Butter Sauce
1 cup unsalted butter
12 sage leaves
3 cups cooked gnocchi
3 tablespoons shaved Pecorino Romano cheese
1 tablespoon crumbled anise biscotti
To make the gnocchi: Using a food mill, purée the pumpkin into a bowl. Pour the flour out onto a large cutting board or clean work surface, making a well in the center. Add the pumpkin purée to the well in the center of the flour, then crack the egg onto the pumpkin. Using a fork, mix the egg into the pumpkin and incorporate all of the flour. Knead the dough by hand until it’s smooth and elastic. Set the dough aside to rest, covered with a towel or loosely with plastic wrap, for about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Cut and shape the gnocchi as desired. Cook the gnocchi in the boiling water until they float. Remove with a slotted spoon and cool on an oiled sheet pan.
To make the brown butter sauce and to finish the dish: Place the butter in a frying pan and melt over medium heat. When the butter begins to brown, add the sage leaves and fry them until crispy. Remove with a slotted spoon or tongs and drain them on paper towels. Place the gnocchi in the pan with the brown butter and stir gently, cooking them until they are heated through. Spoon into serving bowls and top with cheese, biscotti and sage.