Pumpkin Gnocchi with Sage, Brown Butter + Pecorino
Ingredients
- For the gnocchi:
- ½ cup Farmer's Market Organic Pumpkin Puree
- 1 cup full-fat ricotta
- ½ cup grated pecorino
- 1 large egg room temperature
- 1 large egg yolk
- Salt & pepper to taste
- 1 1/3 cups all-purpose flour plus more for rolling
- For the sauce:
- ½ cup unsalted butter
- ⅓ cup walnuts roughly chopped
- 2 cloves of garlic smashed
- 8 fresh sage leaves
- ½ cup grated pecorino plus more to finish
- Salt & pepper to taste
Instructions
- For the gnocchi:
In a large mixing bowl stir together the Farmer's Market Organic Pumpkin Puree, ricotta, pecorino, egg, egg yolk, salt & pepper until well combined.
- Add the flour & work into the pumpkin mixture until a soft dough is formed. If dough seems wet, add additional flour a tablespoon at a time.
- Transfer the dough to a heavily floured surface & cut into 6 evenly sized pieces. Roll each piece into a 12-inch rope & cut into ½ inch pieces. Indent each gnocchi with a fork or slide on a gnocchi paddle if desired.
- Transfer to a baking tray & dust generously with flour. Freeze until ready to cook. If freezing overnight, cover loosely with plastic wrap.
- When ready to serve, bring a pot of salted water to a boil. Add the gnocchi & cook until the gnocchi floats to the top, about 3 to 5 minutes. Strain & set aside until ready to add to the sauce.
- For the sauce:
- In a large saucepan over medium heat add the butter, walnuts & garlic. Cook until the butter begins to turn light brown with a toasty aroma.
- Lower heat & add the sage leaves. Cook until crispy & fragrant, about 2 minute.
- Add the cooked gnocchi & toss to coat. Remove from heat. Finish with cheese, salt & pepper. Serve immediately.