Pumpkin Shenanigans

Ok, let's just politely ignore that I used canned pumpkin, shall we? Last night I made pumpkin gnocchi. I didn't even realize gnocchi was on my list of things to make from scratch, but after seeing how easy it was, it will definitely be added to the easy dinner recipe list!

I found a new blog while searching for Gnocchi recipes. Mine came from Foodess.com, and boy, as it delicious and easy! I omitted the sage, only because I don't have any on hand, but I'll definitely try  it again with it! I changed the recipe a tiny bit by frying the cooked gnocchi in the browned butter until one side got crispy. I think this really added a nice texture.

Pumpkin Gnocchi

Source: Foodess.com

  • 1 cup pumpkin puree
  • 1 egg
  • 3/4 tsp salt
  • 1/4 nutmeg
  • 1 1/2 cup flour, plus for rolling out dough
  • 4 tbsp butter (original recipe called for 3 tbsp)
  • 1/4 cup sage leaves (which I omitted)
  • grated parmesan cheese
  • salt, kosher or sea

1. Set a large pot of water to boil. Meanwhile, combine pumpkin, egg, salt, and nutmeg. Once mixed well, add flour in batches.

2. Flour hands, separate dough into 3-4 sections. (4 worked well for me.) Roll on floured work surface into 1-inch thick rope. Cut into 1-inch pieces. Repeat.

3. Add gnocchi into boiling water, and cook until they rise to the surface. This took 4-5 minutes. While gnocchi is cooking, melt butter in a saucepan. (Add sage leaves if you have them.) Cook until butter browns.

4. Drain gnocchi, (she suggested draining on paper towels, which I missed but seems like a good idea) then add to saucepan with brown butter and fry until crispy. Sprinkle with parmesan and salt.

 

Well, I ended up with 3/4 of a cup pumpkin left from dinner... So I turned it into breakfast! Spiced Pumpkin Buttermilk Biscuits. I changed nothing, so the recipe is here. I got 9 biscuits instead of 10, they rose beautifully and tasted amazing.

 

Oh, and did make ghee last night! Easy enough once I got the temperature right.

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