pumpkin gnocchi sweet browned tarragon butter

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

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!

(1 rating)
yield 6 -8
prep time 20 Min
cook time 20 Min

Ingredients For pumpkin gnocchi sweet browned tarragon butter

  • 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

  • 1
    Make this ahead of time or use canned pumpkin from the grocers. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/how-to-roast-a-pumpkin-to-make.html
  • 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.

Categories & Tags for Pumpkin Gnocchi Sweet Browned Tarragon Butter:

ADVERTISEMENT