A delicious dish for the holidays! Pumpkin gnocchi! We used the aji panca chili pepper to turn our brown butter into something wonderful.

Ingredients

• 2 cup pumpkin (from the can)
• 2 cups flour
• 2 egg yolks
• 1 teaspoon chili powder
• 1/8 teaspoon nutmeg
• Salt and pepper to taste
• 3 tablespoons butter
• 2 aji panca chili peppers, chopped
• Shredded Parmesan for topping

Cooking Directions

1. To a large mixing bowl, add pumpkin.
2. Beat egg yolks and add them to the pumpkin.
3. Add 1.5 cups flour along with chili powder, nutmeg and salt/pepper to taste.
4. Hand knead the mixture until a dough forms. You may need to add more flour if the dough is too sticky.
5. Place a bit of flour over a large surface and roll the dough into three separate logs about 3/4 inch thick.
6. With a very sharp knife, chop the dough logs into about 1 inch pieces.
7. Roll each of the gnocchi balls with a fork to form them into nice pillow shapes.
8. Salt some water and bring to a rolling boil.
9. Add gnocchi in batches and boil until they begin to float. Remove from heat and set aside. Complete the process until all gnocchi are done.
10. For the sauce, heat a large pan to medium and add butter. Heat until it begins to foam, then reduce heat and cook until it starts to brown, just a few minutes.
11. Add the aji panca and swirl. Cook about 2 minutes to infuse the butter.
12. Toss pumpkin gnocchi with the brown butter, then distribute to serving plates.
13. Top with shredded Parmesan cheese and serve!