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Crispy Pumpkin Gnocchi with Brown Butter Tarragon and Hazelnuts
ADVENTURES IN COOKING13Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pumpkin
- 1 tsp. extra virgin olive oil
- 2 eggs
- 3/4 cup ricotta
- 1/2 cup creme fraiche
- 1 tsp. salt
- 1 tsp. dried sage
- 2 1/4 cups flour (plus more as needed)
- canola oil (for frying)
- 1 cup unsalted butter
- 1 cup creme fraiche
- 1 cup chopped hazelnuts
- 1/4 cup fresh tarragon (diced)
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