Recipe: Delicious Pumpkin, walnut and burnt butter gnocchi

Pumpkin, walnut and burnt butter gnocchi. Halve Hokkaido pumpkin and remove the seeds. Cut into wedges, then dice the pumpkin and transfer it to a baking sheet. Add the gnocchi and fry, tossing from time to time.

This Pumpkin Gnocchi is soft and pillowy on the inside, golden on the outside, and it is unbelievably simple to make. Pillowy soft homemade Pumpkin Gnocchi, golden brown on the outside and bathed with a simple, stunning Sage Butter Sauce…. an EASY homemade gnocchi recipe, this is the stuff. Homemade Spinach and ricotta gnocchi w/ pumpkin purée crispy sage, walnuts, burnt butter and feta. You can cook Pumpkin, walnut and burnt butter gnocchi using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pumpkin, walnut and burnt butter gnocchi

1. It's 500 g of kabocha.
2. You need 200 g of unsalted butter.
3. It's 200 g of walnuts, roughly chopped.
4. You need 500 g of gnocchi.
5. Prepare of Olive oil.
6. You need to taste of salt, pepper.

Few things are as marvelously plump and perfect as homemade gnocchi. This Italian classic, often thought to be too complicated for the basic home chef, is It's folded into a brown butter sauce with garlic and aromatic sage and topped with delicate sweet-and-spicy walnuts, promising to fast become. Pumpkin gnocchi is a very tasty first course. An easy recipe, which is prepared with few ingredients and wants a dough preferably without potatoes.

Pumpkin, walnut and burnt butter gnocchi instructions

1. Roughly chop the kabocha into small (2-4cm) pieces. Add to an oven tray, drizzle in oil, and bake for 20-30 minutes at 180 degrees Celcius, or until tender and just starting to crisp..
2. While pumpkin bakes, cook gnocchi, or any other type of pasta you prefer, according to pack instructions..
3. Start on the sauce once pumpkins have almost finished baking. Melt butter in a pan, and once lightly foaming add chopped walnuts. Stir on a low-medium heat until both butter and walnuts darken to a light brown colour..
4. Add pumpkin to butter and walnuts and stir for 1-2 minutes, until combined. Add salt and pepper to taste, and butter or a dash of water from the gnocchi/pasta if needed for consistency..
5. Combine pumpkin sauce with gnocchi and serve..

Taste freshly cooked pumpkin gnocchi, accompanied by a delicate dressing with butter and sage. Pumpkin, brown butter, California walnuts and a hint of nutmeg make this dish incredibly warm and tasty. Drizzle walnut butter over gnocchi and top with shaved Parmesan. This is a perfect autumn treat: golden pumpkin gnocchi with an aromatic walnut and parsley pesto. The fluffy gnocchi are easy to prepare -- just keep in mind that you shouldn't mix in the flour until the dough is absolutely cold.