Pumpkin Gnocchi With Brown Butter Recipes

PUMPKIN GNOCCHI

Steps:

• Poke holes in your potato. Wrap in a paper towel and microwave on high for 5-6 minutes or until soft. Remove and let cool for 5 minutes. Spoon the potato out of the skin and into a large bowl. (Make sure there is no skin!)
• Add the pumpkin puree to the potato and mash together until smooth. Add the egg, flour, 1/2 cup Parmesan, salt and pepper. Stir until just combined. If dough seems too wet, add flour 1 tbsp at a time until you can form the dough into a ball. (It should be sticky)
• Generously flour a work service. Cut the dough into four equal pieces. Working with one piece of a dough at a time, roll the dough into a rope until it's about 1 inch thick. Cut the rope in 1 inch pieces and place on a floured baking sheet. Repeat until you have all the pieces cut.
• Bring a large pot of salted water to a boil and add the gnocchi. Cook for about 3 to 4 minutes, or until they float to the top. Drain cooked gnocchi into colander.
• While gnocchi is boiling, bring 1 tbsp olive oil in sauce pan to medium heat and cook pancetta until crisp. It should take 3-4 minutes. Remove from heat and set aside.
• In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat and add the gnocchi in a single layer. Cook for about 3 minutes until golden brown on bottom. Turn gnocchi and cook for an additional 3 minutes until golden brown. Remove from skillet and set aside.
• In same skillet, bring heat to medium and add butter, cooking for about 3 minutes or until browned. Stir in the oregano and garlic and cook for an additional 30 seconds. Whisk in flour, cooking for 30 seconds then add milk and reserved pasta water. Add the gnocchi and toss in the remaining Parmesan and pancetta.

RICOTTA-PUMPKIN GNOCCHI WITH BROWN BUTTER

Steps:

• Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
• Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
• Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
• Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
• Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
• Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
• Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
• Do Ahead
• Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.