Pumpkin Gnocchi With Hazelnut Sage Butter Recipe
From one of the great Joyce Goldstein's cookbooks (maybe Back to Square One, maybe Kitchen Conversations). I've made this dozens of times, including a
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 www.food.com.
Cooking tools:
- Fine-mesh sieve
- Pan
- Plastic wrap
- Pot
- Mixing bowl
- Saute pan
- Slotted spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Fork
- Oven
- Stove
- Refrigerator
- Colander
- Spatula
- Tongs
- Parchment paper
- Plate
- Serving bowl
Ingredients
- 2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
- 1 egg (optional)
- salt
- freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2-2 cups flour (or more)
- 8 tablespoons butter
- 24 sage leaves
- 2/3 cup shredded parmesan cheese
- 1/2 cup chopped toasted hazelnuts
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