Sunday, October 3, 2010

Pumpkin Gnocchi with Sage Brown Butter Sauce

Pumpkin Gnocchi with Sage and Brown Butter Sauce

1- 15 oz can pumpkin
Salt & Pepper
1/8 tsp nutmeg
2 3/4 cups All-Purpose Flour
1/4 cup unsalted butter
9 chopped sage leaves
2 cloves garlic, minced
Freshly grated parmesan cheese

Mix flour, pumpkin, nutmeg, salt and pepper together until it is a soft dough. Add additional flour if it is sticky or does not hold together.

Divide dough into 6 parts and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.

Cut into 1 inch pieces and roll each piece over the back of a fork to create indentations in each gnocchi.

Gnocchi can be kept in refrigerator until you are ready to cook them.

Bring a large pot of water to a boil (I actually used half chicken stock and half water for added flavor) and salt lightly.
Place gnocchi in boiling water and cook until they float to the surface. Remove gnocchi and set aside.

While gnocchi is cooking, cook butter and garlic over medium high heat for 2 minutes or until brown, be sure to stir the butter during the entire process, otherwise butter solids will separate. Once butter is browned add sage and gnocchi and toss to coat.

When serving, sprinkle with freshly grated parmesan cheese.