Whole Wheat Gnocchi with Brown Butter and Sage Pumpkin Sauce
You guys. Do centipedes or bugs with 50 bajillion legs freak you the heck out and give you the heeby-jeebies? There was one on my wall yesterday and I screamed bloody murder. The look that Winston gave me was pure confusion.
It was the most disgusting little critter I ever did see. I didn’t know what to do. A million thoughts went through my head. I could’ve easily slammed a book on it but then I would’ve had to clean it up from the wall and I definitely didn’t want to do that. I couldn’t just leave it there though after I crushed it. I thought ok maybe I’ll put a cup over it and strategically maneuver it into the cup and put it on the floor and let Jason take care of it when he gets home, but I didn’t want any close interaction with that thing. I decided to then grab a shoe from downstairs. Right when I was about to slam the shoe on this guy, I turned to look at Winston and when I turned back around to do the deed, HE WAS GONE. LIKE VANISHED INTO THIN AIR. There was no trace of him whatsoever. I shook everything nearby to see if he’d come out and no, nothing. Omgggg.
I literally spent the next 15 minutes trying to find him. Looking high and low and searching for this damn bug. I was so afraid to even walk around on my own floors because I was afraid he’d crawl over my feet. I still cannot, for the life of me, find this guy. He is MIA. I don’t know where he ran off to and I’m pretty sure he is just waiting to scare me into a heart attack tomorrow.
There’s a whole lot of flavors going on in this whole wheat gnocchi with brown butter and sage pumpkin sauce but interestingly enough, it’s only a handful of ingredients. The best kind of recipe, huh?
Brown butter is the liquid gold that ties this entire dish together. The brown butter and pumpkin coat everything with a creamy buttery sauce and then I fried the sage in the brown butter giving the brown butter a subtle sage flavor. I threw spinach leaves into this dish for a little color and for fiber/vitamins ;)
A creamy and nutty gnocchi dish unlike anything you've ever tried before!
- 16 ounces whole wheat gnocchi
- 4 tablespoons unsalted butter
- 4 leaves sage
- 3 tablespoons pumpkin puree
- 1 1/2 cups baby spinach leaves
- Salt and pepper, to taste
- Bring a pot of water to a boil and cook gnocchi according to directions on the package.
- Place butter in a shallow skillet over medium heat. Immediately begin whisking it. It’ll start to foam and within 2-3 minutes, brown bits will start showing up at the bottom. At this point in time, I usually will take the skillet off the heat and start swirling the butter around in the pan in the air so it doesn’t quickly go from brown to burned. Once you see a nice brown color in the butter (and start smelling the amazingness), you’ve achieved brown butter.
- Carefully add the sage leaves to the brown butter and put over medium heat again. At this point, the butter shouldn't burn but just cook the leaves enough so they're slightly crisp and immediately remove butter and sage leaves from stove. Drain sage leaves on a paper towel and set aside.
- Whisk pumpkin puree into the butter then place skillet over medium heat again and add spinach. Cook until spinach has wilted.
- Drain the cooked gnocchi and add to the skillet. Toss until all is coated in the sauce and season with salt and pepper, to taste.
Posted on October 26, 2016