Gnocchi. It’s always been something that scares me a little bit.
To make, at least. Put gnocchi on a menu, and I’m sure to order it.
It’s so dense, yet it feels light.
So simple, yet so flavorful.
Not to mention how perfectly smooth their texture is. Surely, I can’t replicate it at home.
WRONG.
And Tieghan from Halfbaked Harvest showed me just how to make the most delicious, flavorful, and seasonally appropriate gnocchi in my own kitchen (thanks, girl!).
This recipe hails from Tieghan’s first ever cookbook, “Halfbaked Harvest: Recipes from my Barn in the Mountains”. And every single recipe is positively DROOL WORTHY.
But, as mentioned above, gnocchi has been something that I’ve avoided in the past, and I figured now was the right time for a challenge!
Spoiler: it was totally worth it, and way easier than I ever anticipated.
On holy goodness, this Oregano Browned Butter!
HIIIIIII.
It’s the perfect “sauce” for these little pillowy, pumpkiny parcels of goodness.
This would make a lovely meal for 2, 4 , or 6.
Or 1.
Perfectly appropriate for guests, or a cozy night in with your main squeeze.
Enjoy!
Pumpkin Gnocchi with Brown Butter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 medium Russet potato,
- 1 cups pure pumpkin puree
- 2 large eggs
- 1/2 cup grated pecorino
- 1 tsp salt
- 1/2 tsp freshly grounded pepper
- 2 Tbsp olive oil
- 6 Tbsp (1 stick) unsalted butter,
- 1/4 cup fresh oregano leaves
- 1/2 cup shaved manchego cheese
Instructions
- Preheat oven to 400 degrees. Dust a baking sheet with flour.
- Poke the potato all over with fork. Bake for about 45 minutes, or until fork tender. Remove from oven and let cool for 5 minutes.
- Halve the potato and spoon out flesh in to a large bowl, discarding the skin. Add pumpkin puree and mash together until mostly smooth. Add the eggs, flour, pecorino, salt, and pepper. Still until just combined. If the dough seems wet, add a little more flour. The dough should be sticky. Form in to a ball.
- Scrape dough onto generous floured working surface. Cut the dough in to 4 equal pieces. One at a time, roll dough in to a 1 inch rope. Using a sharp knife, cut in to 1 inch pieces. Place gnocchi on to prepared baking sheet. Repeat with remaining sections of dough.
- Bring large pot of water to boil over high heat. Add gnocchi and cook until they float to the top, 3-4 minutes. Remove with slotted spoon.
- In a large skillet, heat olive oil over medium high. Add gnocchi in a single layer, working in batches if necessary, and cook, undisturbed, until golden and crisp, 3-4 minutes. Turn the gnocchi and cook 3 minutes more. Remove for skillet and set aside.
- In the same skillet, immediately add the butter and oregano and cook over medium heat until the butter is browned and the oregano is crisp. Remove from the skillet from heat and gently stir gnocchi in to the butter sauce.
- Serve immediately with the manchego.