When the leaves start turnin’ my belly starts yearnin’ for some gnocchi in browned butter! And because it’s seasonal – and very close to my father in law’s birthday – I decided to make a big batch of pumpkin gnocchi in his honor.
He’s actually the person who introduced me to savory pumpkin recipes, so I owe him a big debt of gratitude! The introduction happened while we were eating out at a great farm-to-table restaurant, and he was cautiously perusing the menu. He still remembers how limited menus used to be for vegetarians, so when we eat out and can tell he always expects to be a little disappointed with the options. But, in this case he stumbled onto the pasta section and a big grin rolled over his face.
“Pumpkin ravioli with blue cheese sauce?!? That’s something I can sink my teeth into.”
He seemed so enthusiastic that I decided to order the same thing.
And, hello, mama!
Pumpkin is a revelation is savory pasta!
So, when I noticed the leaves turning, and the days started getting shorter, I started ruminating about what to make him for his birthday.
I love to give him the gift of food, so that some night when he’s bedraggled from working in the shop all he has to do is bring a pot of water to a boil and grab a stick of butter and, voilà!
He and his lady friend can have dinner on the table in minutes.
But, instead of making ravioli, I thought it would be really fun to make the two of them gnocchi. And instead of simple ricotta stuffed ravioli, these little guys have potato, parmesan and ricotta as their base.
And of course pumpkin.
Then when those gnocchi are pan fried with shallots and browned mother, well, hopefully he’ll feel like he’s eating at a farm-to-table restaurant with some of his favorite vegetarian flavors on the menu.
Pumpkin Gnocchi with Crispy Shallot Brown Butter
Yield: 6 servings
Pumpkin Gnocchi Ingredients:
1 medium baked potato, lightly cooled (Approximately 1 cup when mashed)
2 cups all-purpose flour + more for bench flour
1 large egg, beaten
½ cup pumpkin puree
½ cup ricotta
½ cup freshly grated parmesan
2 teaspoons lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pumpkin Gnocchi Instructions:
Bring a large pot of boiling water to a boil over medium heat.
In a large bowl mash the potato until smooth. (Or, use a ricer for incredibly smooth and nearly effortless smooth potatoes!)
Add in the flour, egg, pumpkin puree, ricotta, parmesan, lemon zest, salt, and pepper.
Stir until well combined.
Lightly flour a work surface, and knead the dough until soft.
Divide the dough into 8 portions.
Divide each portion into a large rope, approximately ½-inch thick.
Cut each piece into ¾-inch pieces.*
Working in batches, drop gnocchi into the boiling water and cook until the7 rise to the surface, approximately 3-4 minutes.
Place gnocchi onto a large paper towel lined paper plate. Reserve.
*If freezing, place sliced uncooked gnocchi on a wax paper lined rimmed baking sheet. Freeze in a single layer. Store gnocchi in a resealable plastic bag. To cook, place frozen gnocchi in a large pot of salted boiling water, and follow remaining instructions.
Shallot Browned Butter Sauce
6 tablespoons salted butter, divided
¼ cup finely diced shallots
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon dry vermouth
Shallot Browned Butter Instructions:
Melt 4 tablespoons butter in a medium frying pan over medium heat.
Add shallots to the pan, and season with salt and pepper.
Sauté for 2-3 minutes, or until softened.
Cook until the butter browns, and foams.
Remove pan from heat, and pour in vermouth.
Cook the alcohol off for 2 minutes, stirring frequently.
Pour the butter sauce off into a bowl.
Carefully wipe the pan down with a paper towel to remove any burnt bits.
Add remaining butter to the pan, and desired amount of cooked gnocchi.
Cook until gnocchi is lightly browned, approximately 4-5 minutes. Do not stir.
After 5 minutes when the gnocchi has released from the pan, turn and cook for an additional 2 minutes, or until lightly browned. Add browned butter sauce back to the pan, and warm through.
Serve immediately.
Any remaining cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Pumpkin Gnocchi with Shallot Browned Butter
Ingredients
- 1 medium russet potato
- 2 cups all-purpose flour + more for rolling
- 1 large egg, beaten
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated parmesan
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons salted butter, divided
- 1/2 cup finely diced shallots
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dry vermouth
Instructions
- Pumpkin Gnocchi Instructions:
- Preheat oven to 400 degrees. Poke the potato all over with the tine of a fork. Bake until cooked through, approximately 40 minutes.
- In a large bowl mash the potato until smooth. (Or, use a ricer for incredibly smooth and nearly effortless smooth potatoes!)
- Add in the flour, egg, pumpkin puree, ricotta, parmesan, lemon zest, salt, and pepper.
- Stir until well combined.
- Lightly flour a work surface, and knead the dough until soft.
- Divide the dough into 8 portions.
- Divide each portion into a large rope, approximately ½-inchthick.
- Cut each piece into ¾-inch pieces.*
- Working in batches, drop gnocchi into the boiling water and cook until they rise to the surface, approximately 3-4 minutes.
- Place gnocchi onto a large paper towel lined paper plate. Reserve
- *If freezing, place sliced uncooked gnocchi on a wax paper lined rimmed baking sheet. Freeze in a single layer. Store gnocchi in a resealable plastic bag. To cook, place frozen gnocchi in a large pot of salted boiling water, and follow remaining instructions.
- Shallot Browned Butter Instructions:
- Melt 4 tablespoons butter in a medium frying pan over medium heat. Add shallots to the pan, and season with salt and pepper.
- Sauté for 2-3 minutes, or until softened.
- Cook until the butter browns, and foams.
- Remove pan from heat, and pour in vermouth.
- Cook the alcohol off for 2 minutes, stirring frequently.
- Pour the butter sauce off into a bowl.
- Carefully wipe the pan down with a paper towel to remove any burnt bits.
- Add remaining butter to the pan, and desired amount of cooked gnocchi.
- Cook until gnocchi is lightly browned, approximately 4-5minutes. Do not stir.
- After 5 minutes when the gnocchi has released from the pan, turn and cook for an additional 2 minutes, or until lightly browned. Add browned butter sauce back to the pan, and warm through.
- Serve immediately.
- Any remaining cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.