I don’t know about you, but when I think of fall, I immediately start dreaming about all the delicious comfort food recipes that come with the season. This Roasted Pumpkin Gnocchi with Brown Butter and Hazelnuts is one of my favorites – it’s simple to make but tastes so rich and decadent. The brown butter really takes it over the top! If you’re looking for a cozy autumn dinner idea, this is it. Enjoy!
This dish starts with roasting a pumpkin in the embers of your campfire. It might sound a little intimidating but don’t worry, it is not! All you need is a pumpkin, a fire, and a little time.
Tips to Roast a Pumpkin in a Campfire
- Start with the right pumpkin. Skip the pumpkins that you would use for a Jack O’Lantern or Thanksgiving decoration. Instead, start with a small sugar or pie pumpkin.
- Keep it whole. Don’t worry about cleaning or slicing your pumpkin before roasting. In this recipe, you can roast the gourd whole. Also, no need to wrap the pumpkin in tin foil. The skin will act as a natural insulator.
- Wait until your fire dies down. Don’t start cooking your pumpkin with a roaring fire. After your fire cools, it’s the perfect time to start roasting in the embers. Also, remember only to use embers from wood fires and never briquettes. Charcoal briquettes can be laden with chemicals that you would not want touching your food.
Roasting the pumpkin in a campfire adds a delicious smokey flavor to your gnocchi. If are too busy to roast your pumpkin, you can also use canned pumpkin puree. If you need help starting or maintaining your campfire, check out this article for more tips and tricks.
Steps to Make Roasted Pumpkin Gnocchi with Brown Butter and Hazelnuts
- Cover pumpkins in hot embers from a campfire. Leave pumpkin buried for 3-4 hours or until tender. Let cool.
- Cut open the pumpkin and remove the pulp and seeds. Scoop out the flesh of the pumpkin and mash it with a fork.
- Spread flour on a clean work surface. Using a potato ricer or food mill, add pumpkin to the flour.
- Add egg and salt to the pumpkin mixture.
- Mix together until just combined. Do not over-mix.
- Divide dough into quarters and roll each quarter into a log. Slice the log into bite-size pieces.
- On a camp stove, bring salted water to a boil. Cook gnocchi for 1-2 minutes. Remove from water with a slotted spoon.
- While cooking gnocchi, toast hazelnuts and set aside.
- Add butter to the frying pan and cook until golden brown. Add aromatics and seasoning.
- Toss gnocchi with butter sauce and parmesan cheese. Garnish with toasted hazelnuts.
The roasted pumpkin gnocchi has a light and sweet flavor that is best complimented by an equally sweet and light sauce and toppings. The brown butter adds a nutty flavor enhanced by the crunch of the hazelnuts.
Roasted Pumpkin Gnocchi with Brown Butter and Hazelnuts FAQs
- Can you use canned pumpkin for this recipe?
You can… but I do not suggest it. Canned pumpkin is less fibrous, and you will need additional flour to hold it together. If pumpkin is out of season, you can substitute roasted squash. - Should I make this recipe if I am allergic to nuts?
If you or any of your guests have a nut allergy, use toasted panko breadcrumbs for texture instead of hazelnuts. - Can you make this recipe gluten-free?
Yes. This recipe can be made with gluten-free flour. I recommend Bob’s Red Mill 1:1 Baking Flour. - I will have limited time at camp. Can I make the gnocchi ahead of time?
Yes, freeze the pumpkin gnocchi as soon as it is shaped and before it is cooked. Start with freezing the dumplings on a sheet tray and then transferring them to a container that is more space-saving. Do not defrost before cooking. Instead, just extend the cooking time in the boiling water.
Want more recipes featuring pumpkins that are great for camping and other outdoor fun? Check out Campfire Pumpkin Mac ‘n Cheese and Pumpkin Doughnuts with Black Sesame Glaze.
Pumpkin Gnocchi with Brown Butter and Hazelnuts
Equipment
- Potato Ricer or Food Mill
Ingredients
- 3 lbs sugar pumpkin
- 2 1/4 cups flour
- 1 egg lightly beaten
- 1/4 tsp salt
- 1/4 hazelnuts chopped
- 1/2 cup butter
- 1/4 cup basil chopped
- pinch nutmeg
- salt and pepper
- 1/3 parmesean cheese finely shredded
Instructions
- Place pumpkin into the embers of a campfire. Cover with 1-2 inches of embers and roast for 3-4 hours until tender. Let cool.
- Slice open the pumpkin. Remove the pulp and seeds. Scoop out roasted flesh and set aside. This should yield about 2 1/2 cups of pumpkin.
- On a clean, smooth work surface, sprinkle flour. Using a potato ricer or food mill, add the cooked pumpkin to the flour.
- Slowly add egg to the mixture and season with salt. Mix until just incorporated. Be careful not to overwork.
- Using a dough scraper or knife, cut dough into 1/4s. One at a time, roll each quarter of the dough into a long roll about 1/2 – 3/4 inch in diameter. Slice into bite-size pieces.
- Bring a large pot of salted water to a boil on a camp stove or campfire. Working in batches, cook gnocchi for 1-2 minutes until they float. Remove with a slotted spoon and drain excessive moisture.
- While cooking gnocchi, add hazelnuts to a frying pan and gently toast. Remove from pan and set aside. Add butter to the pan and cook until golden brown. Add basil and nutmeg and season with salt and pepper.
- Toss gnocchis in butter and parmesan cheese. Divide between bowls. Sprinkle with hazelnuts.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Sound delicious. Would it be possible to make the dough and add the pumpkin to the dough at my campsite? I have never made gnocchi. Thank you.
Hi Lee. To make this recipe, you need to incorporate the pumpkin into the dough. You definitely could make another pasta and then incorporate a roasted pumpkin at camp. It would be a delicious dish… it’s just not this dish! Happy cooking and happy camping!