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Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts

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by: Tablespoon Kitchens
Updated Oct 4, 2019
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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.

Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts

  • Prep Time 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    1
    In 6-quart saucepan, heat 4 quarts salted water to boiling. Reduce heat to medium; keep water at a simmer.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

490 Calories
33g Total Fat
10g Protein
38g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: About 3/4 cup
Calories
490
Calories from Fat
300
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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