Ingredients
- 1 cup pumpkin puree*
- 1 cup full-fat small-curd cottage cheese
- 2 large eggs
- 1/4 teaspoon ground nutmeg (preferably freshly grated)
- 1 1/4 teaspoons kosher salt, divided, plus more as needed
- 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
- 1 1/2 to 2 cups all-purpose flour, plus more as needed
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces Brussels sprouts, trimmed and halved (or quartered if large)
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1/4 teaspoon red pepper flakes
- drizzle of honey or maple syrup
Instructions
- Spread the pumpkin onto a double layer of paper towels. Top with two more layers, press firmly to draw out moisture. (Repeat with a fresh set of paper towels on top if necessary). Repeat this same process with the cottage cheese.
- Transfer the pumpkin and the cottage cheese to a large bowl. Add the eggs, nutmeg, and 3/4 teaspoon of the salt and whisk to combine. Whisk in the Parmesan.
- Add 1 1/2 cups of the flour and stir with a wooden spoon until just incorporated. If the dough is way too sticky to handle, add up to 1/2 cup more flour a few spoonfuls at a time.
- Transfer to a lightly floured work surface and knead a few times until it comes together into a ball. Let rest while you sauté the Brussels sprouts. (At this point, you can also wrap the dough in plastic wrap and refrigerate overnight).
- Heat 1 tablespoon of the oil in a 12-inch skillet (I prefer cast-iron) over medium-high heat. Add the Brussels sprouts, season with the remaining 1/2 teaspoon salt and several grinds black pepper, and arrange cut side down. Cook, undisturbed, until browned underneath, 3 to 5 minutes. Stir and continue cooking until browned all over and just tender, 3 to 5 minutes more. Transfer to a bowl or plate.
- Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper; dust the parchment with flour.
- Cut the gnocchi dough into four sections with a floured knife or bench scraper. Using floured hands, roll each section into a long rope, dusting with more flour as needed. Cut into small (about 1/2-inch) pieces. Transfer to the prepared baking sheet.
- When the water is boiling, use the parchment paper to funnel the gnocchi into the water. Cook until they rise to the surface, then cook 1 minute more (2 to 3 minutes total).
- Meanwhile, heat the remaining 1 tablespoon oil in the now-empty skillet over medium-high. Use a slotted spoon or spider, transfer the gnocchi from the water to the skillet and arrange in a single layer. Cook, undisturbed, until golden brown on one side, 2 to 3 minutes. Add the butter, red pepper flakes, and a drizzle of honey or maple syrup and cook, stirring, until the butter is browned and nutty smelling, 2 to 3 minutes.
- Stir in the Brussels sprouts and cook until warmed through. Top individual portions with more Parmesan.
*You can also use cooked and mashed pumpkin or butternut squash in place of the canned puree. Start with slightly less than 1 cup to account for the fact that you won't be draining it (it likely won't be as watery as the canned stuff).