Fall is in the air. I love when the season begins to turn, the days become a little shorter, the nights a little cooler. Autumn brings a palate of color to the world. It also ushers in the inevitable emergence of pumpkin flavored everything.
For me, pumpkin never goes out of season. I use it year round, often as a substitute in my baked goods for oil, butter, or even eggs. It works beautifully.
With grocery stores getting restocked with cans of pumpkin, more and more dishes incorporating this ingredient are emerging. But pumpkin goes beyond pies, ice cream, and desserts. I set out to create a main dish that highlighted pumpkin, because with October arriving, pumpkin is the star of the culinary world. And what better way to dress it up than in light pillows of gluten-free “pasta,” tossed with kale and a delicious brown butter sauce?
Get all the flavors of fall in one simple dish. Welcome to October.
Gluten-Free Pumpkin Gnocchi with a Brown Butter Sauce, Crispy Kale, and Shaved Parmesan
Time: Prep 20 minutes; Cook 10 minutes
- 1 cup of pumpkin puree (I used Libby’s Pure Pumpkin because it is gluten-free)
- 1-1/2 cups of gluten-free all-purpose flour, plus more for dusting (I used Better Batter)
- 1 egg yolk
- 2 tsp coarse sea salt (If you aren’t using coarse salt, reduce this to 1 tsp.)
- 1/4 tsp nutmeg
- 4 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup of fresh baby kale
- Ground cinnamon
- 4 tablespoons Parmigiano Reggiano, shaved
- Combine the pumpkin, egg yolk, salt, and nutmeg in a bowl and mix together. Add the flour, 1/2 cup at a time, until dough begins to come together.
- Turn the dough out on a floured surface and knead briefly until it becomes smooth and soft.
- Cut the dough into four pieces. Take one piece and cover the remaining three with a damp tea towel to keep from drying out.
- Roll the dough out into a rope approximately 1 inch thick, then cut into 1-inch pieces. Shape pieces on a gnocchi board or with a fork, then set aside. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they begin to float (about 3-5 minutes), Using a slotted spoon, remove the gnocchi and drain on a paper towel. Set aside.
- Heat the butter in a saucepan over medium heat, stirring until the butter begins to brown. Add the garlic and cook until fragrant (about 30 seconds). Add the kale and stir until it begins to crisp (about 2-3 minutes). Once the kale begins to crisp, add the gnocchi and cook until nicely browned on each side. Season with salt and a dash of ground cinnamon, to taste.
- Remove from the pan, top with shaved Parmigiano Reggiano, and serve.
Karen Bradyhas been vegetarian since early 2010 and went gluten-free for medical reasons in February 2011. She is an avid runner in training for her upcoming first marathon. Other loves include cooking, traveling and writing, which she combines into her blog athttp://veggiefoodlover.wordpress.com. She resides in Southern Indiana and can be reached at firstname.lastname@example.org.