Recipe courtesy of Piccolo Chef
Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today!
Recipe makes 4 – 6 servings
Ingredients:
1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 ½ cups all-purpose flour
1 large egg yolk
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ cup butter
½ cup toasted hazelnuts, roughly chopped
2 Tablespoons chopped fresh sage
Salt and pepper to taste
½ cup freshly shaved Pecorino cheese
Directions:
- In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
- In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
- Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color. Add hazelnuts, sage, salt and pepper, cook 1 minute more. Drizzle Sage and Hazelnut butter over gnocchi and top with shaved Pecorino.