Savory Pumpkin Gnocchi with Sage Hazelnut Brown Butter
Delight in the rich, autumnal flavors of this hearty Savory Pumpkin Gnocchi with Sage Hazelnut Brown Butter. Inspired by the culinary wisdom of Joyce Goldstein, this recipe offers a comforting dish that makes an excellent meatless Thanksgiving centerpiece or a satisfying weeknight dinner. Easy to prepare ahead and cook right before serving, the gnocchi is gluten-free if made with an appropriate flour substitute. By draining and warming the pumpkin or butternut squash puree, we ensure the perfect consistency for the dough. The combination of toasted hazelnuts, fragrant sage, and nutty Parmesan creates a symphony of flavors that will impress guests and leave everyone returning for seconds.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Pumpkin puree or butternut squash puree
2 - 3 cups (homemade or canned, drained and warmed if homemade)
Egg
1 (optional, at room temperature)
Salt
to taste (freshly ground)
Black pepper
to taste (freshly ground)
Nutmeg
1/2 teaspoon (freshly grated)
Flour
1 1/2 - 2 cups (all-purpose or gluten-free, as needed)
Butter
8 tablespoons (unsalted)
Sage leaves
24 (fresh)
Parmesan cheese
2/3 cup (shredded)
Hazelnuts
1/2 cup (chopped and toasted)
Instructions
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1. Start by preparing your pumpkin or butternut squash puree. If using homemade puree, strain it through a fine sieve or cheesecloth for at least 30 minutes to remove excess moisture. To further dry it out, warm the drained puree in a pan over low heat, stirring occasionally, until some evaporation occurs.
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2. In a large bowl, combine the warm puree with the egg (if using), a generous pinch of salt, freshly ground black pepper, and freshly grated nutmeg. Gradually add 1 1/2 cups of flour, mixing until a soft dough forms. Knead lightly, adding more flour a tablespoon at a time until the dough is smooth and no longer sticky.
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3. Roll the dough into one or two long logs, about 1 inch in diameter. If not cooking immediately, dust the logs with flour, wrap tightly in plastic wrap, and refrigerate for up to 24 hours.
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4. When ready to serve, bring a large pot of salted water to a rolling boil. Cut the gnocchi into 1/2-inch slices from the log. Drop small batches (about 8 to 12 at a time) into the boiling water. They are done when they float to the surface, usually within 2 to 4 minutes. Use a slotted spoon to remove them and transfer to a serving bowl.
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5. While the gnocchi cooks, melt the butter in a sauté pan over medium heat. Once the butter begins to brown and develop a nutty aroma, add the sage leaves and chopped toasted hazelnuts. Sauté gently for 1-2 minutes until the sage becomes crisp.
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6. Pour the brown butter mixture over the cooked gnocchi and toss gently to coat. Sprinkle with shredded Parmesan cheese before serving. Enjoy this warm, heavenly dish!
Nutrition Information
12.5g
Fat
18.75g
Carbs
5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pumpkin Gnocchi with Sage Hazelnut Brown Butter?
It is a hearty autumnal dish featuring homemade pumpkin or squash gnocchi served with a sauce of browned butter, fresh sage, and toasted hazelnuts.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe and makes an excellent meatless centerpiece for holidays like Thanksgiving.
Can I make this dish gluten-free?
Yes, the gnocchi can be made gluten-free by using an appropriate gluten-free flour substitute in place of all-purpose flour.
What type of puree can I use?
You can use either pumpkin puree or butternut squash puree, whether it is canned or homemade.
How do I prepare homemade puree for the dough?
Strain the puree through a fine sieve or cheesecloth for at least 30 minutes to remove excess moisture.
Why is it important to warm the puree?
Warming the drained puree in a pan helps evaporate more moisture, which ensures the perfect consistency for the dough.
Is an egg necessary for the gnocchi dough?
The egg is optional; it helps bind the dough, but the recipe can be prepared without it if desired.
What seasonings are used in the gnocchi?
The dough is seasoned with salt, freshly ground black pepper, and freshly grated nutmeg.
How much flour is required for the recipe?
The recipe calls for 1 1/2 to 2 cups of flour, added gradually until the dough is no longer sticky.
How do I know when the gnocchi dough is ready?
The dough is ready when it is smooth and no longer sticky to the touch after light kneading.
How should I shape the gnocchi logs?
Roll the dough into one or two long logs about 1 inch in diameter.
What size should the individual gnocchi be?
The gnocchi should be cut from the logs into 1/2-inch slices.
Can I prepare the gnocchi in advance?
Yes, the logs can be wrapped tightly in plastic wrap and refrigerated before cooking.
How long can the gnocchi dough be refrigerated?
The wrapped gnocchi logs can be kept in the refrigerator for up to 24 hours.
How do I cook the gnocchi?
Drop small batches of gnocchi into a large pot of boiling salted water.
How many gnocchi should I boil at once?
It is recommended to cook small batches of about 8 to 12 gnocchi at a time.
How long do the gnocchi take to boil?
They typically take between 2 and 4 minutes to cook through.
What is the indicator that the gnocchi are finished cooking?
The gnocchi are finished cooking when they float to the surface of the boiling water.
What ingredients are in the brown butter sauce?
The sauce is composed of unsalted butter, fresh sage leaves, and chopped toasted hazelnuts.
How do I prepare the brown butter?
Melt the butter over medium heat until it begins to brown and develops a nutty aroma.
When should I add the sage and hazelnuts to the sauce?
Add the sage and hazelnuts once the butter starts browning, then sauté for 1-2 minutes until the sage is crisp.
What kind of cheese is used for the topping?
The dish is topped with shredded Parmesan cheese before serving.
How many calories are in a serving of this gnocchi?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains about 12.5 grams of fat.
How many carbohydrates does the dish provide?
Each serving contains 18.75 grams of carbohydrates.
How much protein is in the gnocchi?
There are 5 grams of protein per serving.
Does this recipe contain fiber?
Yes, each serving provides 1.5 grams of fiber.
Who is the culinary inspiration for this recipe?
This recipe is inspired by the culinary wisdom of Joyce Goldstein.
How many sage leaves do I need?
The recipe calls for 24 fresh sage leaves.
How should the hazelnuts be prepared?
The hazelnuts should be chopped and toasted before being added to the butter sauce.