Pumpkin Gnocchi Instructions:
Preheat oven to 400 degrees. Poke the potato all over with the tine of a fork. Bake until cooked through, approximately 40 minutes.
In a large bowl mash the potato until smooth. (Or, use a ricer for incredibly smooth and nearly effortless smooth potatoes!)
Add in the flour, egg, pumpkin puree, ricotta, parmesan, lemon zest, salt, and pepper.
Stir until well combined.
Lightly flour a work surface, and knead the dough until soft.
Divide the dough into 8 portions.
Divide each portion into a large rope, approximately ½-inchthick.
Cut each piece into ¾-inch pieces.*
Working in batches, drop gnocchi into the boiling water and cook until they rise to the surface, approximately 3-4 minutes.
Place gnocchi onto a large paper towel lined paper plate. Reserve
*If freezing, place sliced uncooked gnocchi on a wax paper lined rimmed baking sheet. Freeze in a single layer. Store gnocchi in a resealable plastic bag. To cook, place frozen gnocchi in a large pot of salted boiling water, and follow remaining instructions.
Shallot Browned Butter Instructions:
Melt 4 tablespoons butter in a medium frying pan over medium heat. Add shallots to the pan, and season with salt and pepper.
Sauté for 2-3 minutes, or until softened.
Cook until the butter browns, and foams.
Remove pan from heat, and pour in vermouth.
Cook the alcohol off for 2 minutes, stirring frequently.
Pour the butter sauce off into a bowl.
Carefully wipe the pan down with a paper towel to remove any burnt bits.
Add remaining butter to the pan, and desired amount of cooked gnocchi.
Cook until gnocchi is lightly browned, approximately 4-5minutes. Do not stir.
After 5 minutes when the gnocchi has released from the pan, turn and cook for an additional 2 minutes, or until lightly browned. Add browned butter sauce back to the pan, and warm through.
Serve immediately.
Any remaining cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
