There’s always a secret ingredient in recipe developer and food stylist Tieghan Gerard’s hearty homestyle dishes. Pick up her new cookbook, packed with comforting fare that will warm you right up, and whip up a batch of sweet and savory pumpkin gnocchi with spicy, herbal oregano butter.
I know the idea of homemade gnocchi feels intimidating, but it’s simpler than you think. Since I love fall and all things cozy, I’m all about a savory pumpkin dish even though gnocci is traditionally made with potato. Nothing pairs better with pumpkin than a little Manchego cheese and browned butter. The gnocchi can be kept in the fridge for up to one day and then boiled as described here.
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 medium russet potato
- 1 cup pure pumpkin puree
- 2 large eggs
- 1/2 cup grated pecorino cheese
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons salted butter
- 1/4 cup fresh oregano leaves
- 1/2 cup shaved manchego cheese
- Fresh or dried figs, for serving (optional)
For the gnocchi
Preheat the oven to 400ºF. Dust a baking sheet with flour.
Poke the potato all over with a fork. Bake for about 45 minutes, or until fork-tender. Remove from the oven and let cool for 5 minutes.
Halve the potato and spoon the flesh into a large bowl, discarding the skin. Add the pumpkin puree and mash together until mostly smooth. Add the eggs, flour, pecorino, salt, and pepper. Stir until just combined. If the dough seems wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky.
Scrape the dough out onto a generously floured work surface. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll it into a rope about 1 inch thick. Using a sharp knife, cut the rope into 1-inch pieces. Place the gnocchi on the prepared baking sheet as you go. Repeat this process with the remaining pieces of dough.
Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until they float to the top, 3 to 4 minutes. Remove using a slotted spoon.
In a large skillet, heat the olive oil over medium-high. Add the gnocchi in a single layer, working in batches if necessary, and cook, undisturbed, until golden and crisp, 3 to 4 minutes. Turn the gnocchi and cook about 3 minutes more. Remove the gnocchi from the skillet and set aside.
In the same skillet, immediately add the butter and oregano and cook over medium heat until the butter is browned and the oregano is crisp. Remove the skillet from the heat and gently stir the gnocchi into the butter sauce.
Serve immediately with the Manchego and fresh figs on top, if desired.