Pumpkin Mascarpone Gnocchi

Pumpkin Mascarpone Gnocchi
With A Walnut & Sage Brown Butter Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour

 

 Ingredients
1 1/4 cup flour + 1/4+ cup for dusting & rolling
1/2 cup mascarpone cheese
1/2 cup canned pumpkin
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated + topping
pinch of fresh grated nutmeg
pinch of salt
minced chives for garnish

Cooking Tools
Large mixing bowl
Parchment lined sheet tray
Medium skillet
Large pot (for boiling water)
Hand held strainer

Directions
In a large mixing bowl add flour, your 1/2 cup mascarpone cheese, 1/2 cup pumpkin, 1 egg, 1 egg yolk, your 1/2 cup Parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see link for reference of size).  http://womanandthewhisk.blogspot.com/2015/01/mascarpone-gnocchi-with-creamy-marinara.html  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork. Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the skillet with the Walnut & Sage Brown Butter Sauce (recipe below) and toss and cook for 1-2 minutes on low heat.  Serve with a topping of Parmesan cheese and chives.  Serve the gnocchi immediately.
Serves 4

Walnut & Sage Brown Butter Sauce
Ingredients
3/4 stick butter
3-4 whole sage leaves
1 1/2 cups walnuts
1-2 tbsp olive oil
pinch of fresh grated nutmeg
salt
pepper

Directions
In a medium skillet on low heat melt butter, simmer butter until milk fat rises to the surface and dissipates.  Cooking time can vary from 8-10 minutes. Place sage leaves and walnuts into the butter as the it starts to turn a slight brown. Place cooked gnocchi and olive oil into the sauce and toss.  Season gnocchi to taste with nutmeg, salt and pepper and cook for additional 1-2 minutes.