Fall Harvest House Made Gnocchi Recipe
Kabocha Pumpkin | Pecorino | Brown Butter | Sunflower Seeds | Butternut Squash Puree
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Ingredients
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Gnocchi
Brown Butter Sauce
Butternut Squash Puree
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a large bowl, combine the kabocha pumpkin puree, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour a little at a time until the desired consistency is reached.
- 2
Shape the Gnocchi
On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to press down on each piece to create ridges.
Butternut Squash Puree
Brown Butter Sauce
- 5
Prepare the Sauce
In a skillet, melt the unsalted butter over medium heat. Continue cooking until the butter starts to brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and stir in the grated pecorino cheese and toasted sunflower seeds.
Cooking Gnocchi
- 6
- 7
Combine and Serve
Toss the gnocchi in the brown butter sauce until well coated. Serve over butternut squash puree and sprinkle with extra pecorino cheese and sunflower seeds if desired.
