Pumpkin Gnocchi With Brown Butter Recipes

Steps:

• Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
• Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
• Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
• Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
• Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
• Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
• Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
• Do Ahead
• Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.

Steps:

• In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place pumpkin, cut-sides down, on a cookie sheet.
• Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.
• Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.
• Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.
• Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.
• Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
• Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you'd like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.
• Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.
• Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.