Ingredients:

  • 1 cup Roasted Pumpkin Puree (very dry)
  • 1 ¾ cups All-Purpose Flour, plus extra for dusting
  • ¾ teaspoon Fine Sea Salt
  • Pinch of Freshly Grated Nutmeg
  • 1 tablespoon Fresh Sage Leaves, finely minced
  • 1 Large Egg, lightly beaten
  • 8 tablespoons Unsalted Butter
  • 10-12 whole Fresh Sage Leaves (for frying)
  • ¼ cup Hazelnuts, roughly chopped
  • 1 teaspoon Fresh Lemon Juice
  • ½ cup Freshly Grated Parmesan Cheese, plus extra for serving
  • Flaky Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Ensure pumpkin puree is as dry as possible; press out excess moisture if necessary.
  2. Whisk together flour, salt, nutmeg, and minced sage in a large bowl. Create a well in the centre.
  3. Pour the pumpkin puree and lightly beaten egg into the well.
  4. Gently mix ingredients using a fork or fingertips until just combined. Turn dough onto a lightly floured surface.
  5. Knead very briefly (about 30 seconds) until the dough forms a cohesive ball. Dough should be soft but not sticky. Wrap tightly in plastic wrap and chill in the refrigerator for 30–60 minutes.
  6. Cut the chilled dough into 4 equal pieces. Keep unused pieces covered. Roll each piece into a long rope, about ¾-inch (2cm) thick, on a lightly floured surface.
  7. Cut the rope into 1-inch (2.5cm) pieces. Gently roll each piece over the back of a fork to create ridges, if desired. Place finished gnocchi onto a floured baking sheet without touching.
  8. Bring a large pot of generously salted water to a rolling boil. Working in batches, gently drop the gnocchi into the boiling water.
  9. Cook until the gnocchi float to the surface, then continue cooking for an additional 1–2 minutes. Remove immediately with a slotted spoon.
  10. While gnocchi cooks, melt the butter in a large, heavy-bottomed skillet over medium heat. Add whole sage leaves and chopped hazelnuts.
  11. Continue cooking, swirling occasionally, until the butter foams, subsides, and develops amber brown specks (brown butter/beurre noisette). Remove the pan from the heat immediately.
  12. Toss the drained, cooked gnocchi directly into the brown butter sauce along with the lemon juice. Gently toss to coat.
  13. Stir in the Parmesan cheese, salt, and pepper. Serve immediately with an extra grating of Parmesan.