Imagine a dish that captures the essence of fall in every single bite - a culinary masterpiece that transforms humble ingredients into an extraordinary gastronomic experience. This Pumpkin Gnocchi with Honey Brown Butter Sauce and Fried Walnut Gremolata is not just a recipe; it's a journey through rich, comforting flavors that will transport you to the cozy kitchens of traditional Italian cuisine. Prepare to fall in love with a dish that combines the earthy sweetness of pumpkin, the nutty richness of brown butter, and the bright, fresh notes of parsley and lemon zest.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 ½ cups all-purpose flour
- 1 egg
- ½ teaspoon salt
- ½ cup unsalted butter
- ¼ cup honey
- 1 cup walnuts, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zested
Instructions
- In a large mixing bowl, combine pumpkin puree, egg, and salt. Mix thoroughly until smooth and well incorporated.
- Gradually add flour to the pumpkin mixture, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Divide the dough into 4 equal portions and roll each portion into a long rope about ½ inch in diameter.
- Cut each rope into 1-inch pieces using a sharp knife. Optional: Create traditional gnocchi ridges by rolling each piece against the tines of a fork.
- Bring a large pot of salted water to a gentle boil. Prepare a separate bowl of ice water nearby.
- Cook gnocchi in batches, dropping them into the boiling water. They will float to the surface when done, which takes approximately 2-3 minutes.
- Remove floating gnocchi with a slotted spoon and immediately transfer to the ice water to stop cooking. Drain and set aside.
- In a large skillet, melt butter over medium heat. Continue cooking until the butter turns a golden brown and develops a nutty aroma, approximately 4-5 minutes.
- Add honey to the brown butter, stirring continuously to create a smooth sauce. Reduce heat to low.
- In a separate pan, toast chopped walnuts until golden and fragrant, about 3-4 minutes.
- Add drained gnocchi to the honey brown butter sauce, gently tossing to coat evenly and warm through.
- Plate the gnocchi, then sprinkle with toasted walnuts, fresh chopped parsley, and lemon zest.
- Serve immediately while the gnocchi is warm and the sauce is glossy and fragrant.
Tips
- Moisture is Key: Ensure your pumpkin puree is not too wet. If it seems runny, strain it through a cheesecloth to remove excess liquid.
- Gentle Kneading: When mixing the dough, be extremely gentle. Overworking can lead to tough, dense gnocchi.
- Flour Matters: Have extra flour on hand for dusting. The dough should be slightly sticky but manageable.
- Perfect Browning: When making brown butter, watch carefully - it can quickly go from golden to burned. Remove from heat as soon as it turns a deep golden color with a nutty aroma.
- Batch Cooking: Cook gnocchi in small batches to prevent them from sticking together and ensure even cooking.
- Ice Bath Technique: The ice water bath is crucial for stopping the cooking process and maintaining the perfect texture.
- Timing is Everything: Serve immediately after tossing in the sauce to enjoy the gnocchi at its most delicious moment.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 55g
Protein: 12g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 95mg
