Ruh roh, do y'all know what day it is?! It's Hump Day people! (Feeling out of the loop on this one? "Hump Day" = Wednesday... because Wednesday is the top of the "hump" of the work week, duh! :). Has this week been flying by for you all like it has been for me? Well either way, we are now in the home stretch to the weekend, and that has made me... hungry? (just go with it, LOL).
Anyway, I'm starting to panic that pumpkin season is going to come and go and I won't have talked about pumpkin-related foods as much as they deserve. So, guess what? I'm throwing yet another pumpkin recipe 'atcha!
PUMPKIN GNOCCHI
I really like this recipe because, of course, it's freaking yummy! But also because it feels like you're baking AND cooking - baking style prep work paired with stovetop style cooking = the mark of a well-rounded chef (that's you!) Also, it's a fun recipe to make because you are literally waiting for your little gnocchis to pop up to the surface of a boiling pot of water, almost as if they are jumping up to say "I'm ready"... Aww, so cute! Um...
Here's what you need (these measurements should make enought to feed two reasonably hungry people as an entrée):
- 1 cup pumpkin puree (if canned, make sure to get 100% pure pumpkin, not pumpkin pie filling)
- 1/4 tsp nutmeg
- 1 egg
- 3/4 tsp salt
- 1 1/2 cup flour (plus more for your "work surface")
- 3 tbsp butter
- 1/4 cup sage leaves
- sea salt (to sprinkle on top at the end)
- parmesan cheese, grated, as a topping (optional)
Instructions:
1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine. Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.
2. With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut the "rope" into 1-inch pieces. Repeat with remaining dough.
3. Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Remove from heat.
4. Drain gnocchi on paper towels, then add to brown butter and toss. Serve sprinkled with parmesan and sea salt, if desired.
So... I don't know about you but I'm #salivating. And I just ate.
BON APPETIT BABIES!
