Homemade Pumpkin Cauliflower Gnocchi in Sage & Hazelnut Brown Butter
Homemade Pumpkin Cauliflower Gnocchi in Sage & Hazelnut Brown Butter. this one seriously has fall written alllll over it and who doesn’t love homemade gnocchi. This one is a little different, but so good you guys. The gnocchi is a cauliflower and pumpkin puree base paired with a sage and hazelnut brown butter sauce and plated on creamy puréed ricotta. Like I said fall is in the air with this one between the sweet pumpkin, the nutty brown butter, all the herby sage. And bonus?! This one makes your kitchen smell delicious !! Happy fall Wednesday !!
So today my plan was to make a classic pasta dish in a brown butter sage sauce, maybe add some mushrooms. I don’t know, nothing super fancy. I was going for easy but still super fall vibes and super delicious because I had a busy day at work.
But this morning I came across the inspiration on Pinterest to do a homemade pumpkin gnocchi. But not just a pumpkin gnocchi…a cauliflower pumpkin gnocchi. And guys, seriously I was always a little skeptical of pumpkin pastas, gnocchi, risottos, you name it, but THIS has completely changed my mind.
For a long time I had been totally skeptical of just about any sweet and savory combo, but this summer I completely changed my mind about that. And my mom, who makes the BEST gnocchis I have ever eaten in my life, even liked these. So I feel accomplished to say the least.
My mom does a classic potato gnocchi, but I'm not even kidding guys, I’ve never had a gnocchi as good as hers anywhere in my life. Not at any restaurant, not anyone else’s homemade version. Literally nothing has ever compared to hers EVER. She is the gnocchi queen in my eyes.
But today, when I stepped outside the box and tried a cauliflower and pumpkin combo for fall, we were literally both extremely surprised. In a good way. And can we talk about this brown butter sauce?! I mean we love a good brown butter and sage sauce, but have you ever tried it with hazelnuts?! Or honestly any type of nut?! Walnuts?! SO good you guys have to give it a try.
Anyway I am SO in my fall mood this week. I think that will definitely be continuing this weekend, so be sure to keep up with our cooking, baking, and cocktail making !! Cheers to halfway through the week !! One more day closer !!
Ingredients
For the Gnocchi
1 large cauliflower head; cut into florets
1 cup pumpkin puree
1 egg
3 cups flour + more if needed
1/4 cup grated parmesan
salt
1 (15 ounce) container ricotta cheese
1 tablespoon whole milk
For the Sage & Hazelnut Brown Butter
6 tablespoons butter
12 - 15 fresh sage leaves
1/4 cup chopped hazelnuts
Directions
Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 15 minutes. Drain. Add the cauliflower to the bowl of a food processor. Puree until smooth.
Add 1 cup of the mashed cauliflower to a large bowl. Add the pumpkin puree, egg, flour, parmesan, and salt. Stir to combine. If the dough seems wet, continue adding flour a little at a time. The dough should still be a little sticky.
Generously dust a clean counter space with flour. Divided the dough into 6 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
Make the sauce. In a large skillet, melt the butter. Add the sage leaves and hazelnuts. Cook until the butter has browned and the sage leaves have crisped.
Add the ricotta, milk, and salt to the bowl of a food processor. Puree until smooth.
Boil a large pot of salted water. Add the gnocchi. When they rise to the surface cook for another minute. Drain, saving 1 cup of cooking water. Add the gnocchi to the skillet with the brown butter sauce and toss to coat, adding cooking water as needed. Serve gnocchis and sauce over the whipped ricotta.
