Sunday, December 14, 2008
Pumpkin Gnocchi with Brown Butter and Sage
During the holiday season, there is no shortage of pumpkin puree, whether a can or freshly pureed. With extra pumpkin, I decided to make gnocchi. I always eat gnocchi when I go out, like the ricotta gnocchi at Zuni’s or chard gnocchi at Café Eloise, but I have never attempted to make it myself. There are different methods to making it. I made a pate-a-choux type dough, cooking in a pot, until it forms a smooth orange ball. This is the recipe I used as a basis for my pumpkin gnocchi. In this recipe, they use shaved white truffles in their brown butter. I was not so fortunate to acquire these. Rolling out all the gnocchi took some work, but it was well worth it. The gnocchi turned out excellent, delicate soft pillow with a wonderful pumpkin flavor. The sage gets nice and crispy and imparts an earthy herbal tone to the nutty butter. Brown butter is simply with the milk fats becoming caramelized, this doesn’t mean burnt, but brown, smelling nutty and fragrant not acrid. The only challenge in the dish is trying to serve a crowd at the same time, due to the fact you need to cook the gnocchi in batches. If you have a solution, other than making people wait, let me know. And enjoy some gnocchi!