Pumpkin gnocchi with brown butter-maple sauce

3 Nov

Only a few days ago, I saw a lovely post about pumpkin gnocchi with brown butter-sage sauce from Kristin at Iowa Girl Eats, and I decided I had to make it sooner rather than later.

I prepped the gnocchi the other day following this recipe and froze them for use in dishes any time.

I combined a 15-ounce can of pumpkin puree with one egg yolk in one bowl and 1 1/2 cups flour, salt and nutmeg in another bowl.

Pumpkin collage 1

I incorporated the flour into the pumpkin in batches until a sticky dough formed.

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I added more flour—about 1/2 cup total—until a stiffer dough formed and I felt like I could knead it by hand. I divided it into four chunks and rolled each chunk into a long rope.

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I cut the ropes into 1/2-inch pieces, rolled each gnocchi over the tines of a fork to make sauce-holding ridges (which didn’t work as well as I had hoped, so I think I need to add more flour to the dough next time) and placed them on a couple baking sheets. I stuck the gnocchi in the freezer for several hours, then placed them in a storage bag.

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Last night, I cooked the gnocchi—just a few minutes in boiling water until the little dumplings float to the top—and made the sauce to order last night, loosely following some guidelines for making brown butter sauce that I read online.

Brown butter-maple sauce

Serves 2

Ingredients

2 tablespoons butter

1 clove garlic, minced

1 tablespoon minced sage

2 teaspoons molasses

1 tablespoon maple syrup

Salt and pepper, to taste

Directions

Melt the butter in a small pan over medium-low heat until it starts to brown. Use a metal whisk to scrape the brown bits off the bottom and into the sauce that starts to form.

Pumpkin collage 2

Add in the garlic and sage and lightly fry them until fragrant.

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Add in the molasses and maple syrup and whisk until the sauce is thick and syrupy.

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Toss cooked gnocchi in the sauce until each dumpling is thoroughly coated with the sticky sauce. Serve piping hot.

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The gnocchi were plump and pillowy with a very slightly sweet taste, while the sauce was thick, sticky and complex. The maple syrup perfumed and sweetened the sauce, and the molasses added some depth. I think I’ll finish each dish with a flourish of grated parmesan cheese.

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2 Responses to “Pumpkin gnocchi with brown butter-maple sauce”

  1. Karin (mom) Herd November 3, 2011 at 3:31 pm #

    Sounds good to me!

  2. fitinthemidwest November 3, 2011 at 7:50 pm #

    That looks yummy!

    Hope you’re settling in well in your new home!

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