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. Pumpkin gnocchi is a very tasty first course. You can cook Pumpkin, walnut and burnt butter gnocchi using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin, walnut and burnt butter gnocchi

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

An easy recipe, which is prepared with few ingredients and wants a dough preferably without potatoes. Taste freshly cooked pumpkin gnocchi, accompanied by a delicate dressing with butter and sage. Pumpkin Gnocchi in a Brown Butter and Sage Sauce. The recipe for the pumpkin gnocchi easily made enough for two meals and now that I had had my pumpkin gnocchi in a gorgonzola sauce it was time for a classic, pumpkin Pumpkin Gnocchi with Walnuts and Creamy Sage Sauce

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..

Photographer and writer, Fiona Basile, teams up with Naz Cugliari, professional chef and owner of Il Forno Restaurant, Hampton to make a delicious sweet. Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour. Pumpkin ravioli with brown butter and sage is a classic for a reason. The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven! This is a perfect autumn treat: golden pumpkin gnocchi with an aromatic walnut and parsley pesto.