Pumpkin Gnocchi with Brown Butter, Sage & Almonds
Indulge in creamy pumpkin gnocchi paired with brown butter, sage, and almonds for a cozy fall treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food mill
- Potato ricer
- Pepper mill
- Grater
- Rolling pin
- Steamer basket
- Oven
- Stove
- Pot
- Mixing bowl
- Baking sheet
- Wax paper
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Skillet
- Nonstick skillet
- Slotted spoon
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 pounds russet potatoes
- 2 pounds cubed pumpkin
- 1 egg
- 2 egg yolks
- 1/2 cup ricotta cheese
- 1 head garlic
- 2 tablespoons minced parsley
- 4 cups all-purpose flour, plus a little more on hand
- 4 portions cooked gnocchi
- 5 tablespoons butter
- Several pinches nutmeg
- 1/4 cup toasted sliced almonds
- 16 fresh sage leaves
- 1/3 cup finely diced tomato
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