Recipe adapted from here because we cannot afford butternut squash
1 cup pumpkin or butternut squash
1 3/4 cup plain flour
1/2 cup grated Parmesan
1 cup mascarpone cheese
2 tbsp curry powder
2 eggs
1/2 tsp salt
Butter
Sage leaves
Microwave pumpkin until tender. Alternatively you can roast it - but who has the time?
Mash pumpkin into an indistinguishable pulp - don't worry about lumps; it gives your gnocchi character.
Fold pumpkin puree into softened mascarpone with eggs, curry powder, grated Parmesan and salt.
Add flour gradually - original recipe calls for 1 cup, I put more because I REFUSE TO CONFORM.
At this point, I folded in the ingredients to prevent over mixing for that would mean certain death.
Refrigerate overnight until firm
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Bring lightly salted water up to the boil.
Shape the mixture into lumps resembling small pillows. I made them rather large - helps with texture
Lower gently into boiling water.
When it floats, it's cooked - transfer to buttered pan.
Pan fry gnocchi pieces until golden brown. Remove, reserve on warm plate.
In a saucepan - melt butter until all water has evaporated and milk solids turned a hazelnut brown
You will know when it's done when the butter mixture turns golden brown and has a nutty fragrance
Add in your sage leaves 30 seconds before it is done.
Done right, you've made beurre noisette or brown butter. Done wrongly, you've made burnt butter
Spoon 1 tbsp of that heavenly (cholesterol laden) nectar of the gods over the warm gnocchi.
Serve immediately.
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