I figure that since I’ve made this recipe several times in the past month or so — more times than I have made anything in such a short period of time, minus bread, peanut butter sandwiches, and granola, of course — it’s high time I shared it. Also, I’ve made it for company. I made it for Micah’s family on Thanksgiving Eve. I’ve made it to take to friends-in-distress. I think it might be one of Micah’s favorite things I’ve ever made. And let us not forget that Squish, who has become Mr. Picky himself and rarely eats more than a bite or two of dinner these days, not only proclaimed, of his own free will, “I like it!” but also asked for seconds, thirds, and fourths yesterday when we had it for dinner (again). If that isn’t a raving review, I don’t know what is.
But in case you still have doubts, let me try to seal the deal: the recipe has 7 ingredients. Four of these are kitchen staples: flour, egg, salt, butter. The others are a can of pumpkin puree, parmesan cheese, and some fresh herbs — we’ve used rosemary and sage. You mix the dough until it just comes together. You
burn brown the butter. And if, when you roll the dough into ropes, it is uneven, no one will be the wiser. Irregularly shaped gnocchi is all the rage these days. (At least in my house, it is.) Plus you know when the gnocchi is done cooking because it will float to the top of the boiling water and you can easily remove it with a slotted spoon. So you see, in addition to being rave-worthy, it’s also virtually fool proof.
So go for it.
Pumpkin Gnocchi with Brown Butter and Herbs adapted from Eat Live Run
1 14.5 ounce can pumpkin puree
3 cups all-purpose flour
1 tsp. salt
1 large egg
4 T. butter
1-2 tsp. fresh herbs (sage and rosemary are what we’ve used)
freshly grated parmesan cheese, for serving
Bring a large pot of water to a boil. Salt generously. Meanwhile, mix the pumpkin, flour, salt, and egg in a large bowl with a wooden spoon until it forms a slightly sticky dough. On a well floured surface, take 1/4 of the dough and roll it into a rope about 1 inch thick. Cut into 1/2 inch pieces and put in the boiling water. Repeat with the remaining dough. Remove the gnocchi with a slotted spoon once it floats to the top and place it in a colander. Once the gnocchi has all been cooked, empty the pot and put it back on the stove. Add the butter to the pot and brown it. Just melt it over low heat, and then, stirring frequently, allow it to continue to heat until it has browned. Once it has, add the herbs and let them cook for a minute or two, then add the gnocchi back to the pot and toss it with the butter and herbs. Serve with the parmesan cheese sprinkled on top.