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.
I incorporated the flour into the pumpkin in batches until a sticky dough formed.
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.
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.
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
2 tablespoons butter
1 clove garlic, minced
1 tablespoon minced sage
2 teaspoons molasses
1 tablespoon maple syrup
Salt and pepper, to taste
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.
Add in the garlic and sage and lightly fry them until fragrant.
Add in the molasses and maple syrup and whisk until the sauce is thick and syrupy.
Toss cooked gnocchi in the sauce until each dumpling is thoroughly coated with the sticky sauce. Serve piping hot.
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.