Pumpkin gnocchi with brown butter sauce. A great alternative to traditional gnocchi and is perfect during the fall. PS I always have a great sweet potato gnocchi recipe as well. I mentioned in a previous post how I recently bought the Half Baked Harvest cookbook and couldn’t be more excited to give it a try. With fall in full-force, I immediately saw a recipe that caught my eye – pumpkin gnocchi.
Gnocchi is one of these dishes I’ve always wanted to do homemade but I’ve just never done it. I just always bought the ready-made gnocchi, which isn’t bad. But having this new cookbook (and the fact that Lauren loves pumpkin) motivated me to make this pumpkin gnocchi with brown butter sauce and I wasn’t disappointed with the result.
It honestly was much simpler that I thought it would be. It just takes a little time so if you’re looking for a quick 20-30 minute meal I might try something else. The brown butter sauce with oregano is the perfect complement to the gnocchi. You could mix it up with the herbs and use sage instead. I had to add my own touch so added some pancetta, which is never a bad addition to a pasta recipe. Like all of her blog posts, the first dinner recipe I made from the cookbook couldn’t have been better. So give this pumpkin gnocchi with brown butter sauce a try.
Other Gnocchi Recipes
- Butternut Squash Gnocchi
- Sun-Dried Tomato Pistachio Pesto Gnocchi
- Baked Ricotta Gnocchi
- Sweet Potato Gnocchi
Pumpkin Gnocchi with Brown Butter Sauce
- 1 medium russet potato
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour plus more for dusting
- 2 large eggs
- 1 cup grated Parmesan cheese, divided
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3 tbsp olive oil extra virgin
- 1/4 lb pancetta, diced
- 6 tbsp unsalted butter
- 1/4 cup fresh oregano leaves, roughly chopped
- Preheat oven to 400F.
- Poke potato all over with a fork and bake for about 45 min to 1 hour, until the potato is fork-tender. Remove from oven 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 eggs, flour, 1/2 cup Parmesan, salt and pepper. Stir until just combined. If dough seems to 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 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 and oregano. Cook until the butter is browned and oregano is slightly crisp. Remove the skillet from heat and stir in the gnocchi, so it's coated. Serve immediately with some Parmesan cheese and crispy pancetta on top. Enjoy!