Ingredients
- 1 1/2 cup all-purpose flour, plus more for dusting
- 1 medium russet potato
- 1 cup pure pumpkin puree
- 2 large eggs
- 1/2 cup grated pecorino cheese
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 6 tbsp salted butter (3/4 stick)
- 1/4 cup fresh oregano leaves
- 1/2 cup shaved Manchego cheese
- fresh or dried figs, for serving (optional)
Directions
- Preheat the oven to 400 F. Dust a baking sheet with flour.
- Prick the potato all over with a fork. Bake for about 45 minutes, or until fork-tender. Remove from the oven and let cool slightly.
- Cut the potato in half and scoop the flesh into a large bowl, discarding the peel. Add the pumpkin puree and mash until smooth. Add the eggs, flour, pecorino, salt, and pepper and stir until just combined. If the dough is wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky.
- Scrape the dough onto a generously floured work surface. Cut the dough into 4 equal pieces. Working with one piece at a time, roll into a rope about 1 inch thick. Using a sharp knife, cut the rope into 1-inch pieces. Place the gnocchi on the prepared baking sheet and repeat with the remaining pieces of dough.
- Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until they float to the top, 3 to 4 minutes. Remove using a slotted spoon.
- In a large skillet, heat the olive oil over medium-high. Add the gnocchi (single layer) and cook undisturbed, working in batches if needed, until golden and crisp, 3 to 4 minutes. Turn the gnocchi and cook about 3 minutes more. Remove the gnocchi from the skillet and set aside.
- In the same skillet, immediately add the butter and oregano and cook over medium heat until the butter is browned and the oregano is crisp. Remove from the heat and gently stir the gnocchi into the butter sauce.
- Serve immediately with Manchego and fresh figs on top, if desired.