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!


Featured Pinch Tips Video

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

Directions Step-By-Step

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

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

About this Recipe

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