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Pumpkin Ricotta Gnocchi with Brown Butter Sage Chestnut Sauce
Ingredients
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PUMPKIN RICOTTA GNOCCHI
- 1 cup pumpkin or squash purée
- 1/2 cup fresh whole milk ricotta
- 1/4 cup freshly grated parmigiana reggiana
- 2 large eggs
- 1–1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3–5 cups flour
BROWN BUTTER SAGE CHESTNUT SAUCE
- 1/3 cup butter
- 5–6 sage leaves
- 1/4 cup fresh grated parmigiana reggiano
- 1/4 chopped, freshly roasted chestnuts or walnut or any of your favorite nut
Instructions
- To a food processor all the gnocchi ingredients but only 2 cups of the flour.
- Blend until a dough begins to form. Then dump the dough onto a heavily floured surface.
- Gather the dough into a ball and pour about 2 cups on top and knead the dough to fully mix in the flour.
- Keep adding 1/4 cup of flour at a time until the dough is no longer sticky.
- Section off 1/8th of the dough at a time and roll into a thin log then cut into little pillow-shaped squares.
- Spread out the gnocchi on a lightly floured surface and let dry out for about an hour.
- Add pasta to a pot of boiling salted water and add the butter to a large saute pan with the sage.
- Over medium-low heat cook the sage and butter together until the butter begins to bubble, turning just a bit amber in color.
- Cook only half the pasta (it’s good in the fridge for 1-2 days or freezes well) for about 6-8 minutes but check every 2 minutes by cutting it in half and tasting it to make sure it’s cooked(time depends on how big you made the gnocchi).
- To the pan with browned butter add the cooked gnocchi, nuts, and parmigiana and turn off the heat.
- Toss until the gnocchi is coated and enjoy! (serves 4-5 people)
