Pumpkin gnocchi with brown butter and thyme

I can guarantee you, this tastes way better than you are even thinking it will and really, there isn't that much effort involved. Plus it's rather impressive. I'm going to put this dish in my back pocket (the recipe, not the actual prepared dish that is...) in case I ever really, really, need to impress someone. You know, the Prime Minister, a very rich man who also happens to own numerous large barns waiting to be filled with goats, Joseph and or Ralph Fiennes... etc, etc. 

I just know it will work.

Mr. Prime Minister, I believe all goats deserve equal rights, better pay... here, eat this gnocchi... 

Pumpkin Gnocchi with thyme browned butter and Mozzarella

adapted from reclaimingprovincial 

1 cup pumpkin puree 

1/3 cup freshly grated Parmesan cheese 

1 1/2 cups of all purpose flour, plus more if needed

1 egg yolk

2 tsp salt

1/4 tsp nutmeg

1 tsp dried thyme

1/2 cup of shredded mozzarella 

(I would have used goats cheese if I had some on hand, I think goat cheese would be divine in this!)

Combine the pumpkin, Parmesan, egg yolk, salt, and nutmeg in a bowl and mix together. Stir in the flour, 1/2 cup at a time, until the dough begins to come together. Turn out onto a floured surface and knead briefly, until the dough is smooth and soft.

Cut dough into four pieces. Roll each of the four pieces into ropes about 1 inch thick, then cut into 1 inch pieces. 

Shape pieces by pressing a fork gently down on each piece. Unless you have a gnocchi board... which I do not....

Bring a large pot of salted water to a boil. Add gnocchi and cook until they begin to float. Drain them and set them aside. 

Heat the butter in a saucepan over medium heat, stir and let it begin to brown. Add thyme, and then add gnocchi and cook until nicely browned on each side. 

Then mix in your mozzarella and serve. 

And then impress whoever you want to... maybe even just yourself.