Pumpkin Gnocchi Sweet Browned Tarragon Butter

2
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

How to Make Pumpkin Gnocchi Sweet Browned Tarragon Butter

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.

Printable Recipe Card

About Pumpkin Gnocchi Sweet Browned Tarragon Butter

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