(yields 30 gnocchi)
Autumn inspired flavors truly are my favorite and luckily, we’ve just launched into pumpkin spice season. I ‘ve seen some people online scoffing at the site of pumpkin recipes already being released into the world, so, I wanted to make a dish that showcased those warm flavors, but wasn’t a typical preparation like a dessert (don’t worry, those are coming soon). In the dough, I added just a dash of pumpkin spice and sweetener (you can use stevia or sugar, both work great), to highlight the flavor of the pumpkin while still keeping the dish savory. The brown butter adds a rich, nutty flavor, and velvety texture. I tend to go light on the flour in my gnocchi recipes because I want to keep them as light as I can. (there’s nothing worse than a dense gnocchi!) It does make the dough a little more tricky to work with, but the end result is what counts. I also prefer to crisp mine up in a pan rather than boil them. The addition of sautéed kale keeps it fresh by cutting through the richness of the brown butter sauce. It’s also super yummy as a side dish for any entrée.
Pumpkin Gnocchi
Ingredients:
1 + 1/2 teaspoon sugar or stevia
3/4 teaspoon salt
1/2 teaspoon pumpkin spice
1/2 cup + 3 tablespoons of AP flour
1/3 cup + 1 tablespoon pumpkin purée
1 medium Idaho potato, boiled and mashed
1 tablespoon Ricotta
1 egg
Instructions:
1. Measure out flour into a medium bowl and set aside.
2. In a another bowl, mash potato thoroughly, ensuring there are no lumps. Mix in pumpkin, and seasonings until combined. Whisk in egg.
3. Add flour a little bit at a time. Dough should just come together and will still be a little sticky. Portion dough in half.
4. Flour your workspace and using your hands, roll each half of the dough into logs about 14 inches long. With a knife or pastry cutter, cut gnocchi in 1 in pieces.
5. Sear gnocchi in olive oil over medium-high heat for 1-2 mins on each side until they begin to crisp. Toss immediately in brown butter sauce.
Brown Butter Sauce
Ingredients:
4 tbsp salted butter, diced
5 Sage leaves
Instructions:
1. Place all ingredients into a light colored pan. You need to be able to see the color of the butter change, this helps to prevent burning.
2. Over medium low heat, melt the butter and cook, swirling every few seconds. Sauce is finished when it achieves a golden brown color and gives off a nutty fragrance.
3. Remove pan from heat and use immediately.
Sautéed Kale
Ingredients:
10oz Kale, washed and roughly chopped
1 teaspoon garlic, finely chopped
Olive oil
Salt & Pepper to taste
Instructions:
1. In a large nonstick skillet heat olive oil over medium-high heat.
2. Add the kale, stir to coat, and cover. Cook for about 5 mins.
3. Remove lid, add the garlic and sauté for another 5 mins or so until kale is tender.
4. Season to taste with salt and pepper.
