Pumpkin Gnocchi with California Walnut Brown Butter Sauce
Description
Pumpkin, brown butter, California walnuts and a hint of nutmeg make this dish incredibly warm and tasty.
Ingredients
- 1 cup pumpkin puree (canned)
- 2 tablespoons butter, melted, cooled
- 1 1/2 cups all-purpose flour
- 1 egg yolk
- 1/2 teaspoon each salt and pepper
- 1/4 teaspoon nutmeg
- 1/4 cup butter
- 1 cup California walnuts, roughly chopped
- 2 tablespoons sage, chopped, fresh
- 1/4 teaspoon each salt and pepper
- 1/2 cup Parmesan cheese, shaved
PREPARATION
- In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
- In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl. Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color.
- Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan.
NUTRITION
- Calories: 410 cal
- Total Fat: 28 g
- Polyunsaturated Fat: 10 g
- Cholesterol: 70 mg
- Sodium: 300 mg
- Carbohydrates: 31 g
- Dietary Fiber: 3 g
- Protein: 11 g