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
Prepare the Kabocha Pumpkin
Roast the kabocha pumpkin in a preheated oven at 400°F (200°C) for about 30-40 minutes until tender. Allow to cool, scoop out the flesh, and mash until smooth.
- 2
- 3
Shape the Gnocchi
Roll each portion into a long rope about 1/2 inch in diameter. Cut into 1-inch pieces. Use a fork to create ridges on each piece.
Brown Butter Sauce
- 4
- 5
Add Pecorino
Stir in the grated Pecorino cheese until melted and combined. Remove from heat.
Butternut Squash Puree
- 6
Prepare the Squash
Peel and cube the butternut squash. Roast in the oven with olive oil, salt, and pepper at 400°F (200°C) for 25-30 minutes until tender. Blend until smooth.
Assembly
- 7
- 8
Plate the Dish
On a plate, spread a layer of butternut squash puree, top with the gnocchi tossed in brown butter sauce, and garnish with additional Pecorino and sunflower seeds.
