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Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts

pumpkin gnocchi with brown butter, sage and hazelnuts Entree
Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts
  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 6

Why peel, boil and mash potatoes to make gnocchi when you can start with a package of convenient Betty Crocker™ mashed potatoes instead? Throw in some yummy pumpkin and nutmeg flavor, and toss it in a sage-scented brown butter sauce, and you’ve got the perfect homemade-ish fall meal on your hands. MORE+ LESS-

Updated October 4, 2019

Ingredients

Gnocchi

1
cup milk
3
tablespoons butter
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
teaspoon ground nutmeg
1
pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
1
egg, beaten
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon baking powder

Sauce

1/2
cup butter
2
tablespoons chopped fresh sage
1/2
cup chopped toasted hazelnuts
1/2
cup grated Parmesan cheese

Steps

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  • 1
    In 6-quart saucepan, heat 4 quarts salted water to boiling. Reduce heat to medium; keep water at a simmer.
  • 2
    Meanwhile, in 2-quart saucepan, mix milk, 3 tablespoons butter, the pumpkin and nutmeg. Heat to boiling over medium heat, stirring frequently. Remove from heat; stir in potatoes. Let stand 5 minutes. Stir in egg. Stir in 1/2 cup of the flour and the baking powder.
  • 3
    Spread 1/4 cup of the flour on large rimmed baking sheet. Spread remaining 1/4 cup flour on work surface. Transfer dough to work surface; knead to incorporate flour. Continue to knead 2 to 3 minutes longer or until dough is smooth. Divide dough into 4 pieces. Shape 1 piece into smooth ball, then shape to form 3/4-inch diameter log. Using knife, cut 1/2-inch pieces of dough; transfer to baking sheet. Repeat with remaining 3 pieces of dough. Thoroughly toss gnocchi with flour on baking sheet to coat.
  • 4
    In 12-inch skillet, melt 1/2 cup butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown. Remove from heat; immediately stir in sage.
  • 5
    Increase heat under saucepan of water to high; heat water to boiling. Add half of the gnocchi to boiling water; return to boiling. Once gnocchi begin to float, reduce heat to simmering; cook 2 minutes. Using slotted spoon, transfer gnocchi to skillet with the sauce. Repeat with remaining gnocchi, adding to skillet with the sauce; toss to coat. Divide among serving dishes; garnish with hazelnuts and Parmesan cheese.

  • The fresher your nutmeg, the more flavor it will have; if the bottle in your pantry is over a year old, it’s time for a new bottle.

Expert Tips

  • There’s a reason we recommend using a stainless-steel skillet for the brown butter sauce. The light color of the skillet makes it easier to tell how brown the butter is getting during the cooking process. Cast-iron or nonstick skillets make it harder to see how brown your butter is getting.
  • When rolling out the logs of dough for the gnocchi, it’s important that they’re all the same width in diameter, as that will help to ensure they cook in the same amount of time.

Nutrition Information

Nutrition Facts

Serving Size: About 3/4 cup
Calories
490
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
16g
81%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
760mg
32%
Potassium
450mg
13%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
13%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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