Printable Recipe: Pumpkin Gnocchi With Toasted Hazelnut and Sage

Pumpkin Gnocchi With Toasted Hazelnut and Sage

This vegetarian Thanksgiving recipe is rich, filling, and full of the flavors of autumn. As a bonus it's impressive, elegant, and easy to prepare ahead of time. Be sure to drain your pumpkin well, especially if using fresh pumpkin puree. If the pumpkin is too wet, you'll end up having to add more flour, which will change the texture and flavor of your gnocchis.

To make ahead, prepare gnocchi dough all the way up to step 4, dust dough with flour, then wrap and refrigerate dough. When ready to eat, form and cook dough as directed. Recipe serves 8.

Ingredients:
4-6 C. pumpkin puree
2 eggs, optional
salt, to taste
freshly ground black pepper, to taste
1 tsp. nutmeg
3 to 4 C. flour, or as needed
1 C. butter
2/3 C. fresh sage leaves, whole
1 1/3 C. freshly grated Parmesan cheese
1 C. chopped toasted hazelnuts

Instructions: 1. Allow pumpkin puree to drain in a wire-mesh strainer 30 minutes or more. Heat in a saucepan, stirring often, 5-10 minutes in order to allow extra moisture to evaporate. If you don't have a concentrated, dry puree, you'll have to add more flour, sacrificing flavor and texture.

2. In a medium mixing bowl, stir together pumpkin puree, egg, salt, pepper, and nutmeg. Add enough flour to create a dough that will hold together.

3. Knead dough a short time, adding more flour to make a dough that isn't sticky.

4. Roll dough by hand into three or four long rolls about 1 inch in diameter.

5. Slice off 1/2 inch piece of dough from your roll. Gently round edges if desired.

6. In a large pot of salted water, boil 8 to 12 gnocchis at a time. Gnocchis are cooked when they rise to the top and float.

7. Remove cooked gnocchis with a slotted spoon and place in a bowl. Continue until all gnocchis are cooked.

8. In a skillet, melt butter. Add sage and chopped hazelnuts. Heat through until fragrant, about 2-3 minutes.

9. Toss together butter mixture and gnocchis. Sprinkle with parmesan and freshly grated black pepper, and serve.