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Homemade pumpkin gnocchi? With sweet potato? Yes, please!
I love fall. It’s my favorite time of year. I love the cooler weather (most of all) the changing leaves, and the classic fall flavors and foods. I love all the dishes between salads of summers and the stews of winter. Apples, pecans, and everyone’s favorite — pumpkin.
You’ll never see me with a pumpkin spiced latte, but I am a fan of almost everything else pumpkin. Especially savory dishes like this one. I’m a big fan of contrast like the sweet and savory going on here.
There’s actually a lot going on in this dish. You’ve got sweet, salty, garlicky, and creamy. Add the kiss of browned butter and sage, and I’m in food heaven.
Everything is homemade here, but don’t be intimidated, even by the homemade pumpkin gnocchi. It’s as easy as mixing with a wooden spoon, I promise. And the result is a tender, sweet, pillowy dumpling with a touch of pumpkin spice flavor. Instead of the grated nutmeg you might add to this dish, I added a dash of pumpkin pie spice. Not too much; you don’t want to overwhelm it, but enough to add some flavor.
After boiling the gnocchi for just a minute, you’ll cook them over low heat in butter. For two reasons. Firstly, to brown it up. Secondly, it absorbs the browned butter. As it cooks, the butter browns, and that’s the start of your cream sauce. A bunch of hearty greens helps cut the richness of the dish while also adding some nutrition. I used broccoli rabe, but you can use kale or chard. It’s perfect with the creamy, nutty, buttery garlic sauce. It all compliments the pillowy homemade pumpkin gnocchi nicely.
This is perfect with some crusty bread and a glass of wine. If you’re lucky enough that the weather is good, eat it on the back patio — you’ll thank me later!
Sweet Potato Pumpkin Gnocchi with Browned Butter Garlic Cream Sauce
This rich homemade pumpkin gnocchi gets sweet potato for color and flavor, and pairs beautifully with the garlic browned butter cream sauce.
1bunch dark leafy greenssuch as broccoli rabe, kale, or chard, chopped
Sea salt and fresh ground pepperto taste
Make the gnocchi:
Prick the sweet potato with a fork. Wrap in a damp paper towel and microwave on high for about 7-8 minutes. Remove, cool the potato enough to handle, and scoop the flesh into a large mixing bowl.
Add the ricotta, pumpkin, Parmesan, pumpkin pie spice, and salt. Mix well.
Add half of the flour. Mix until the flour is incorporated. If the dough is still very wet, add half of the remaining flour (1/4 cup) and continue mixing. Continue adding the flour until the dough forms a smooth, somewhat dry ball.
Pat the ball into an 8-inch square and cut the square into 1-inch strips.
Roll each strip until it’s about an inch in diameter and cut into 1-2 inch pieces, dusting the dough with more flour as needed.
Bring a pot of salted water to a boil. Boil the gnocchi for about 90 seconds and remove with a slotted spoon.
After your gnocchi are cooked, you’ll make the cream sauce:
Put the butter into a large, deep skillet (not cast iron — stainless steel is best). Melt the butter over medium low heat. Add the gnocchi and the sage leaves to the pan, in batches if necessary, and cook until browned. The butter should brown very slowly — if it starts to burn, turn the heat down.
Remove both the gnocchi and sage leaves with a slotted spoon.
When all the gnocchi are browned, add the garlic.
Cook for one minute and add the greens. Stir and cook until the greens are coated with the butter and slightly wilted. Add the cream.
Simmer the cream for 5-6 minutes and ad the gnocchi back to the pan. Simmer for another minute or two until the gnocchi are warm.