About Recipe

Gnocchi are so delicate that you don’t want anything to overpower them. For a festive touch, I add a hint of pumpkin to the dough, just enough to hit your taste buds at the end of each bite. A few other simple components create a dish with the pumpkin gnocchi as the main star. Brown butter and fresh pasta is an instant hit, so I combine nutty brown butter with sweet honey and infuse it with a couple of sage leaves. The result is a sauce that would make anything taste good. The texture is light, but the flavor is rich. To finish the dish off, I make what I call a fried walnut gremolata. Traditional gremolata is a condiment made of finely chopped parsley, garlic, and lemon zest. My version includes chopped walnuts as the main ingredient and no garlic because its harsh flavor would be too strong. I also replace some of the parsley with chiffonade sage to extend the flavor of the honey-brown butter sauce. I quickly fry the gremolata in oil until the walnuts become golden brown and toasty, and the herbs crisp up. A little unsure of how this would turn out, I was pleased to find that it was just the topping that the pumpkin gnocchi needed. And lastly, of course, I couldn’t make gnocchi without having a few shaves of Parmesan cheese over the top. Bon appetit!

Ingredients