Brown Butter Gnocchi with Roasted Pumpkin, Sage, and Hazelnuts

Name: Brown Butter Gnocchi with Roasted Pumpkin, Sage, and Hazelnuts - Sora Y.
Ingredients: Ingredients; 1 1/2 pounds pumpkin or butternut squash; peeled; seeded; and cut into 1; inch cubes; the roasted autumn vegetable base; 2 tablespoons extra; virgin olive oil; divided; helps the squash brown and keeps the butter from scorching; 1/2 teaspoon smoked paprika; adds a quiet smoky note without making the dish hot; 1 teaspoon kosher salt; divided; plus more for the cooking water; seasons the squash and sauce; 1/2 teaspoon freshly ground black pepper; plus more to finish; gives the sweet squash some edge; 1/3 cup roughly chopped hazelnuts; adds crunch and a toasted; nutty contrast; 1 pound potato gnocchi; fresh or shelf; stable; the quick; cooking base of the skillet dinner; 6 tablespoons unsalted butter; forms the browned butter sauce

Chef in the city - Brown Butter Gnocchi with Roasted Pumpkin, Sage, and Hazelnuts by Sora Y. - Recipia

This autumn gnocchi recipe is the sort of dinner that works well in a city kitchen: one tray for the pumpkin, one skillet for the sauce, and no long list of hard-to-find ingredients. The pumpkin roasts until its edges catch, while browned butter, sage, lemon, and toasted hazelnuts keep the dish from becoming too soft or sweet. It is a practical homemade meal for a cool evening, and it comes together quickly enough for a weeknight without tasting rushed. I use shelf-stable potato gnocchi here because it is easy to keep on hand, but fresh gnocchi works just as well. The important detail is not to boil it until it is falling apart. A short boil followed by a turn in the skillet gives the dumplings a lightly crisp surface and keeps the centers tender. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes Servings: 4 Difficulty: Easy to moderate The pumpkin can roast while you prepare the rest of the dish. Choose a small sugar pumpkin, kabocha, or peeled butternut squash. A large carving pumpkin is usually watery and bland, so it is better left for the front step than the roasting pan.

Preparation

Method 1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or brush it lightly with olive oil. Cut the pumpkin or squash into roughly 1-inch cubes. Try to keep the pieces close in size; thin corners burn before the larger pieces soften. 2. Toss the pumpkin with 1 tablespoon of the olive oil, the smoked paprika, 1/2 teaspoon of the salt, and several grinds of black pepper. Spread it out in one layer with a little space between the pieces. If the pan is crowded, the squash will steam and stay pale instead of browning. 3. Roast for 25 to 30 minutes, turning the pieces once after about 15 minutes. The pumpkin is ready when a fork slips into the thickest piece and the edges are browned. Do not worry if a few smaller pieces become quite dark; those bits add useful bitterness. Remove the pan from the oven and keep it nearby. 4. While the pumpkin roasts, bring a large pot of well-salted water to a boil. Put the hazelnuts in a dry skillet over medium heat and toast them for 3 to 5 minutes, shaking the skillet often. They should smell nutty and show a little color, but they can go from toasted to scorched quickly. Tip them onto a board, let them cool for a minute, and chop them roughly. 5. Add the gnocchi to the boiling water. Cook according to the package directions, usually 2 to 4 minutes, until the pieces float and feel tender when tasted. Scoop out 1 cup of the cooking water, then drain the gnocchi. Do not rinse it. A little starch on the surface helps the butter sauce cling. 6. Wipe out the skillet if any hazelnut crumbs are black, then place it over medium heat. Add the butter and the remaining 1 tablespoon of olive oil. When the butter foams, add the sage leaves. Cook for 2 to 3 minutes, turning the leaves once, until they are crisp and the butter smells nutty. If the butter is browning too quickly, lower the heat. Burnt butter has a sharp smell and will overpower the pumpkin. 7. Add the chopped garlic and cook for about 30 seconds, just until fragrant. Stir in the lemon zest and pepper flakes, if using. Add the drained gnocchi and toss carefully for 2 to 3 minutes. Let some pieces sit against the hot skillet long enough to develop golden patches. This is where the texture improves, so resist stirring constantly. 8. Pour in 1/3 cup of the reserved gnocchi water and toss until the butter forms a thin, glossy coating. Add a splash more water if the skillet looks dry, but do it gradually. The sauce should cling to the gnocchi rather than pool in the bottom. 9. Fold in the roasted pumpkin, lemon juice, and Parmesan. Taste before adding more salt; the gnocchi water, butter, and cheese may already have done most of the work. If the dish tastes heavy, add another squeeze of lemon. If it tastes flat but not sour, add a pinch of salt instead. 10. Divide the gnocchi among four shallow bowls. Scatter over the toasted hazelnuts and crisp sage, then finish with a little more Parmesan and black pepper. Serve straight away. The sauce thickens as it sits, and reheated gnocchi will never be quite as tender as it is from the skillet. Practical notes The best pan for this recipe is a wide skillet that gives the gnocchi room to make contact with the surface. If your skillet is small, brown the gnocchi in two batches or use a Dutch oven. Crowding is the main reason gnocchi turns soft instead of lightly crisp. For a faster version, roast the squash a day ahead and refrigerate it in a covered container. Bring it close to room temperature before adding it to the skillet. You can also use frozen cubed butternut squash, though it may need a few extra minutes in the oven and will not brown quite as neatly. A green salad with a sharp vinaigrette makes enough of a side dish here. If you want to stretch the meal, add steamed green beans or sautéed kale. The gnocchi is filling on its own, so a large, rich side tends to make the plate feel unnecessarily heavy. Substitutions and variations Kabocha squash is a good substitute for pumpkin and does not need to be peeled if you are comfortable eating its tender skin. Butternut squash is easier to cut and gives a slightly sweeter result. For a nut-free version, use toasted pumpkin seeds instead of hazelnuts. Walnuts work too, although their flavor is a little more assertive. If you do not have fresh sage, use 1/2 teaspoon dried sage in the butter and skip the fried leaves. Fresh rosemary can replace the sage, but use only a small sprig because it can dominate the sauce. A few handfuls of baby spinach can be folded in at the end; let it wilt for a minute before serving. You can use whole-wheat gnocchi, but it usually needs a little more cooking water and has a firmer bite. Gluten-free gnocchi is also suitable. Follow the package timing closely since some brands become soft very quickly. Storage and reheating Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium-low heat with 1 or 2 tablespoons of water. Cover for the first few minutes to loosen the sauce, then uncover and cook until hot. The hazelnuts will soften in the refrigerator, so add a fresh handful of toasted nuts if you have them. Freezing is not ideal because both the pumpkin and gnocchi lose texture after thawing. Nutrition note Per serving, this recipe provides approximately 560 calories, 18 grams of fat, 78 grams of carbohydrates, and 18 grams of protein, before any additional Parmesan at the table. The figures are estimates and will vary with the gnocchi, butter, cheese, and type of squash used. Frequently asked questions Can I make this with fresh gnocchi? Yes. Fresh gnocchi usually cooks in less time, so start tasting as soon as the pieces float. Drain it promptly and move it to the skillet; overcooked fresh gnocchi can become sticky. Do I need to peel the pumpkin? Peel butternut squash because its skin stays tough. Kabocha skin softens enough to eat, although peeling it is fine if you prefer. Sugar pumpkin skin is generally best removed for this recipe. Why did my browned butter turn bitter? The heat was probably too high, or the butter stayed in the pan after the milk solids had gone from golden to dark brown. Take the skillet off the heat as soon as the butter smells nutty and the foam begins to settle. If it smells acrid, start again; garlic and sage will not hide burnt butter. Can I prepare the components ahead? Yes. Roast the pumpkin and toast the hazelnuts up to 2 days ahead. Keep them refrigerated separately. Cook the gnocchi just before serving, since it is much easier to keep a good texture when it spends only a short time in the skillet.