Once you've mastered the basic potato gnocchi recipe and got a feel for making brown butter, try your hand at this variation. Simply swap out some of the potatoes for cooked pumpkin purée for a vegetarian dinner perfect for fall or winter.
Makes
4 servings
Total Time
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Ingredients
COOK:
PREPARE:
Test Kitchen Approved
Test Kitchen Tips
Some pumpkin will start to stick to the pan towards the end of cooking, that’s OK, just stir continuously.
BROWN BUTTER SAUCE:
Melt 8 Tbsp. unsalted butter in a skillet over medium heat, swirling, until it smells nutty and brown flecks appear. Off heat, add a squeeze of lemon juice and salt to taste; cover sauce to keep warm.
Instructions
Cook pumpkin in a saucepan over medium-high heat, stirring constantly, until it dries out significantly and measures 5 oz. (about ½ cup), about 25 minutes. Remove from heat and cool slightly.
Prepare gnocchi according to recipe directions up through scooping flesh from potatoes.
Press 15 oz. potatoes along with cooked pumpkin through a ricer fitted with the finest disk onto a clean work surface. Continue preparing, cooking, and tossing gnocchi with Brown Butter Sauce according to recipe directions (see Test Kitchen Tips).
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 594
% Daily Value*
Total Fat 29g 44%
Saturated Fat 17g 85%
Cholesterol 161mg 53%
Sodium 865mg 36%
% Daily Value*
Carbs 73g 24%
Fiber 9g 36%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.
