RICOTTA-PUMPKIN GNOCCHI WITH BROWN BUTTER
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor. The gnocchi cook up fast thanks to this awesome hack: Instead of tediously rolling the dough by hand, pipe it directly from a pastry bag into the boiling water, using a piece of butcher twine tied across the pot to "cut" the dough into pieces.
Provided by Katherine Sacks
Categories Vegetarian Dinner Pumpkin Pasta Squash Fall Ricotta Broccoli Pine Nut No Meat, No Problem
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
- Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
- Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
- Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
- Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
- Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
- Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
- Do Ahead
- Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.
PUMPKIN GNOCCHI
This pumpkin gnocchi made with brown butter sauce is a great alternative to traditional gnocchi and is perfect during the fall.
Provided by Ryan Beck
Categories Pasta
Time 1h15m
Number Of Ingredients 14
Steps:
- Poke holes in your potato. Wrap in a paper towel and microwave on high for 5-6 minutes or until soft. Remove and let cool for 5 minutes. Spoon the potato out of the skin and into a large bowl. (Make sure there is no skin!)
- Add the pumpkin puree to the potato and mash together until smooth. Add the egg, flour, 1/2 cup Parmesan, salt and pepper. Stir until just combined. If dough seems too wet, add flour 1 tbsp at a time until you can form the dough into a ball. (It should be sticky)
- Generously flour a work service. Cut the dough into four equal pieces. Working with one piece of a dough at a time, roll the dough into a rope until it's about 1 inch thick. Cut the rope in 1 inch pieces and place on a floured baking sheet. Repeat until you have all the pieces cut.
- Bring a large pot of salted water to a boil and add the gnocchi. Cook for about 3 to 4 minutes, or until they float to the top. Drain cooked gnocchi into colander.
- While gnocchi is boiling, bring 1 tbsp olive oil in sauce pan to medium heat and cook pancetta until crisp. It should take 3-4 minutes. Remove from heat and set aside.
- In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat and add the gnocchi in a single layer. Cook for about 3 minutes until golden brown on bottom. Turn gnocchi and cook for an additional 3 minutes until golden brown. Remove from skillet and set aside.
- In same skillet, bring heat to medium and add butter, cooking for about 3 minutes or until browned. Stir in the oregano and garlic and cook for an additional 30 seconds. Whisk in flour, cooking for 30 seconds then add milk and reserved pasta water. Add the gnocchi and toss in the remaining Parmesan and pancetta.
Nutrition Facts : ServingSize 1 bowl, Calories 533 kcal, Carbohydrate 54 g, Protein 18 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 106 mg, Sodium 373 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 11 g
PUMPKIN GNOCCHI IN SAGE BUTTER
For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.
Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
CREAMY PUMPKIN GNOCCHI
We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.
Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
PUMPKIN GNOCCHI WITH BROWN BUTTER
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
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
More about "pumpkin gnocchi with brown butter recipes"
PUMPKIN GNOCCHI WITH BROWN BUTTER, SAGE AND HAZELNUTS — A …
From ft.com
CRISPY PUMPKIN GNOCCHI WITH BROWN BUTTER TARRAGON AND HAZELNUTS
From adventuresincooking.com
PUMPKIN GNOCCHI WITH BROWN BUTTER, SAGE & ALMONDS - ANDREW …
From andrewzimmern.com
PUMPKIN GNOCCHI WITH BROWN BUTTER, SAGE AND HAZELNUTS RECIPE ...
From tablespoon.com
FALL GNOCCHI WITH BUTTERNUT SQUASH, BROWN BUTTER, PANCETTA & SAGE
From cookingwithcocktailrings.com
PUMPKIN GNOCCHI WITH BROWN BUTTER SAGE SAUCE AND LEMONY RICOTTA
From scatterdaycafe.com
PUMPKIN RICOTTA GNOCCHI WITH SAGE BROWN BUTTER SAUCE
From domesticallyblissful.com
PUMPKIN GNOCCHI WITH CINNAMON AND BROWN BUTTER
From yourguardianchef.com
PUMPKIN GNOCCHI WITH SAGE AND BROWN BUTTER | EDIBLE VANCOUVER …
From ediblevancouverisland.ediblecommunities.com
PUMPKIN GNOCCHI IN A BROWN BUTTER AND SAGE SAUCE
From closetcooking.com
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE | RECIPETIN …
From recipetineats.com
PUMPKIN GNOCCHI IN A BROWN BUTTER SAUCE - GLAM GOURMET
From glamgourmet.ca
PUMPKIN GNOCCHI WITH A BROWN BUTTER SAUCE, CRISPED …
From emerils.com
EASY PUMPKIN GNOCCHI WITH PESTO | ITALIAN VEGETARIAN RECIPE
From thehappyfoodie.co.uk
VIDEO: CHEF FALCONE’S VEGAN PUMPKIN GNOCCHI WITH BROWN BUTTER
From 100pleats.com
EASY PUMPKIN GNOCCHI (GLUTEN-FREE, DAIRY-FREE) - DISH BY …
From dishbydish.net
PUMPKIN GNOCCHI WITH HONEY BROWN BUTTER & FRIED WALNUT …
From theoriginaldish.com
PUMPKIN GNOCCHI, WITH BROWNED BUTTER SAUCE, EASY SIDE DISH FOR TWO.
From thymeforcookingkitchen.com
GNOCCHI DI RICOTTA (RICOTTA GNOCCHI) - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
PAN-FRIED PUMPKIN GNOCCHI WITH BROWN BUTTER SAGE
From steamykitchen.com
PUMPKIN GNOCCHI FROM SCRATCH W/ BROWN BUTTER & SAGE
From healthylittlecravings.com
PUMPKIN RICOTTA GNOCCHI WITH ROSEMARY BROWN BUTTER SAUCE
From kitchenkonfidence.com
PUMPKIN RICOTTA GNOCCHI WITH VANILLA BROWN BUTTER
From howsweeteats.com
PUMPKIN GNOCCHI WITH CALIFORNIA WALNUT BROWN BUTTER SAUCE
From walnuts.org
GNOCCHI WITH BROWNED BUTTER RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN GNOCCHI WITH BROWN BUTTER & SAGE - THE DOMESTIC DIETITIAN
From thedomesticdietitian.com
PUMPKIN GNOCCHI WITH SAGE BROWNED BUTTER - RECIPES FOOD AND …
From recipesfoodandcooking.com
PUMPKIN GNOCCHI RECIPE WITH SAGE BROWN BUTTER | PEOPLE.COM
From people.com
PUMPKIN RICOTTA GNOCCHI WITH BROWN BUTTER & WALNUTS
From theoriginaldish.com
PAN FRIED GNOCCHI WITH BROWN BUTTER FLAVOURED RICOTTA, APPLE, …
From braisedanddeglazed.com
PUMPKIN SHAPED GNOCCHI - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
PUMPKIN GNOCCHI WITH BROWN BUTTER AND SAGE WALNUT PESTO
From wingredients.com
PUMPKIN GNOCCHI WITH CRISPY SAGE - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
PUMPKIN GNOCCHI WITH SPINACH,PINE NUTS AND BROWN BUTTER SAUCE
From unarosevegan.ca
PUMPKIN GNOCCHI AND SPINACH WITH SAGE BROWN BUTTER SAUCE
From theredheadbaker.com
PUMPKIN GNOCCHI WITH BROWN BUTTER SAUCE AND CRISPY KALE
From thesisterskitchen.com
SKILLET BROWN BUTTER GNOCCHI RECIPE - PILLSBURY.COM
From pillsbury.com
PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
PUMPKIN GNOCCHI IN BROWN BUTTER SAGE SAUCE - JEN AROUND THE …
From jenaroundtheworld.com
PUMPKIN GNOCCHI WITH BROWN SAGE BUTTER - BAREFOOT KITCHEN WITCH
From barefootkitchenwitch.com
PUMPKIN GNOCCHI IN SAGE-BROWN BUTTER CREAM RECIPE
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love