Pumpkin Gnocchi Sweet Browned Tarragon Butter

Tiffany Bannworth

By
@MissAnubis

For gnocchi lovers, this is a nice change from the regular potato version.

The sauce is sweet, I like to serve it with something creamy and a little acidic to cut through the sweetness.

Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
20 Min

Ingredients

PUMPKIN GNOCCHI

2 c
pumpkin, see recipe or used canned
2
eggs
2 c
semolina
1 c
flour
2 tsp
salt
1 pinch
freshly grated nutmeg

SWEET BROWNED TARRAGON BUTTER

1 stick
butter
3
mushrooms, sliced paper thin
1/2 c
dark brown sugar
1 Tbsp
balsamic vinegar
2 Tbsp
tarragon
1 tsp
garlic
1 pinch
seasoned salt

Step-By-Step

1Make this ahead of time or use canned pumpkin from the grocers.

How to Roast a Pumpkin to Make Canned Pumpkin
2Mix all the gnocchi ingredients until you get a stiff, sticky dough.
3Turn out on a floured surface. Knead from 5 minutes. Then place in the freezer for 10-15 minutes.
4While waiting, start butter. In a saucepan, melt butter on medium high. Continue to heat until an amber color is achieved.
5Then add brown sugar. Melt and mix thoroughly. Add the rest of the ingredients. Lower heat to low medium. Keep covered, stir occasionally.
6Fill a large pot with water. Boil.
7Remove dough from freezer. Roll into long, 1/2in high logs. Cut into 1in pieces.
8Gently press a floured fork into the gnocchi.
9Drop one by one into boiling water. Continue to boil until they float.
10Serve with a spoonful of sauce atop.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy