Saturday, November 5, 2011
Pumpkin Gnocchi with Sage/Garlic Butter and Toasted Hazelnuts
Three cups canned pumpkin, two eggs, and enough flour (seasoned with nutmeg and salt) to make a dough (I ended up with about 6 cups flour). Roll into snakes, cut, roll off the tines of a fork. Drop into boiling, salted water. It takes just a couple of minutes to cook. When they rise to the top, take them out and drop into butter. The butter was melted and added sage, garlic, and shallots. Let them fry a bit. Put onto a plate and top with shaved parmesan and toasted hazelnuts.