Ricotta Pumpkin Gnocchi with Brown Butter

Ingredients

• 6 garlic cloves, divided
• 2 large egg yolks
• 1 cup canned pumpkin purée
• 1 cup drained whole-milk ricotta (about 1/2 pound)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup finely grated (about 1 1/4 ounces) plus 1/4 cup shaved Parmesan, divided
• 2 1/4 teaspoons kosher salt, divided, plus more
• 1 1/8 teaspoons freshly ground black pepper, divided, plus more
• 1 cup all-purpose flour
• 1/2 pound broccolini, trimmed, cut in half lengthwise, then crosswise
• 1/2 cup (1 stick) unsalted butter
• 1 medium delicata squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons
• Vegetable oil (for greasing)
• 2 tablespoons pine nuts
• A pastry bag with a 1" round tip; butcher's twine

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag