Pumpkin Gnudi with Vanilla Bean Brown Butter

Pumpkin Gnudi with Vanilla Bean Brown Butter

Delicious, savory and pillowy pumpkin ricotta gnocchi (gnudi) tossed in a vanilla bean brown butter sauce with fried sage.

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Time

45 minutes

Difficulty

easy

Yields

4 servings

Ingredients

For the Pumpkin Gnudi

  • 8 ounces ricotta cheese
  • 4 ounces pumpkin puree
  • 1/4 cup finely grated parmesan cheese
  • 1 1/2 to 2 cups all-purpose flour
  • 1 large egg + 1 egg yolk, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • for serving: shaved parmesan cheese

For the Vanilla Brown Butter Sauce

For the Fried Sage

  • 2 tablespoons unsalted butter
  • 1 handful fresh sage

Directions

For the Gnudi

  • Place the ricotta on a triple layer of paper towels.
  • Cover it with another triple layer and press down, releasing liquid from the cheese.
  • Scoop the cheese into a bowl and weigh out exactly 6 ounces for the gnocchi.
  • If there is any leftover, use it for another dish!
  • In a bowl, stir together the ricotta, pumpkin, 1 1/4 cups of the flour, cheese, eggs, salt and pepper until just combined - using a rubber spatula.
  • Add the remaining flour 1 tablespoon at a time until the dough comes together, forming a ball.
  • Press the dough into a disk on a floured surface and cut it into four equal pieces.
  • Take each piece and roll it into a log about 16 to 18 inches long. Cut 1-inch pieces with a sharp knife.
  • To cook, bring a pot of salted water to a boil. Once it's simmering, add the gnocchi and cook about 2 to 3 minutes, until it floats for about 30 seconds.
  • Remove with a large slotted spoon or sieve to drain.
  • Toss the gnocchi with the brown butter, fried sage and shaved Parmesan.
  • Serve immediately.

For the vanilla brown butter

  • Heat a saucepan over medium heat and add the butter.
  • Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan.
  • Remove from heat immediately and add in the vanilla beans.
  • Continue to whisk for another 30 seconds.

For the fried sage

  • Place the butter in a skillet over medium heat.
  • Once melted and sizzling, add in the sage leaves and cook for 30 seconds on each side.
  • Remove them and place on a paper towel to drain excess butter.

Notes: This recipe was prepared by Jessica at How Sweet It Is for Rodelle. Click here to see her original post, more photos and other tips!

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