26 August 2012

Pumpkin Gnocchi

I never thought I could love gnocchi more than I already did.  Then Forrest made me Pumpkin Gnocchi and I was in love.  Then I made Pumpkin Gnocchi and saw how much easier it is than potato gnocchi and I was in love. 

Pumpkin Gnocchi
Adapted from The Foodess


  • 1 cup pure pumpkin puree
  • 1 egg
  • 3/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/2 cup flour (approximately), plus more for hands and work surface
  • 3 tbsp butter


Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.  I find it easier to gently knead the flour in by hand.

With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.  Refrigerate dough for 30 minutes to help it hold together when boiling.

Drop gnocchi into boiling water and cook until they rise to the surface, about 3 minutes. Meanwhile, melt butter in a large, heavy saucepan. Cook, stirring frequently, until butter browns and emits small puffs of smoke.

Drain gnocchi on paper towels, then add to brown butter and stir to coat.

Serve with sauce of choice or on it’s own topped with salt and parmesan cheese.