Recipe: Pumpkin Gnocchi with Hazelnut Browned Butter

Ingredients

Combine pumpkin and cooled melted butter in a large bowl.
In another bowl, mix flour, egg yolk, salt, and nutmeg, then add to the pumpkin mixture and knead into a soft dough, adding more flour as needed.
Divide the dough into 4 sections, roll each into strips about ¾-inch thick, and cut into ¾-inch pieces, rolling each piece against a fork to create ridges.
Bring 6 cups of salted water to a boil and cook the gnocchi in batches until they float, about 2 minutes.
Remove the gnocchi with a slotted spoon to a warmed bowl.
In a skillet, melt butter over medium heat until it deepens in color, then add hazelnuts, sage, and salt, cooking for 1 more minute.
Remove from heat, add lemon juice, toss in the gnocchi, and top with grated cheese before serving.

Servings

Calories

250

Total fat

15g

Total carbohydrates

25g

Total protein

Sodium

300mg

Cholesterol

40mg