Pumpkin Gnocchi with Creme Fraiche-Sage Sauce
- 1 cup whole-milk ricotta cheese
- 1 cup pumpkin purée (not pie filling)
- 2 large egg yolks
- 2 teaspoons kosher salt, plus more as needed
- 2 teaspoons packed dark brown sugar
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground white pepper
- 1 1/2 cups all-purpose flour, plus more as needed
- 4 tablespoons unsalted butter (1/2 stick)
- 2 teaspoons finely chopped fresh sage leaves
- 1/2 cup crème fraîche
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup roasted, salted hazelnuts, coarsely chopped
- This recipe is vegetarian
- Produce
- Hazelnuts, roasted salted (1/4 cup)
- Pumpkin puree (1 cup)
- Sage, fresh leaves (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Black pepper, Freshly ground (1)
- Brown sugar, packed dark (2 teaspoons)
- Kosher salt (2 teaspoons)
- Nutmeg (1/4 teaspoon)
- White pepper, Freshly ground (1)
- Dairy
- Butter, unsalted (4 tablespoons)
- Creme fraiche (1/2 cup)
- Parmesan cheese (1/4 cup)
- Whole-milk ricotta cheese (1 cup)
- Refrigerated
- Egg yolks, large (2)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
216 people saved this recipe.
