Pumpkin Dumplings With Brown Butter and Parmesan

Preparation

1. Step 1

   Bring a large pot of water to a boil. Season with a few big pinches of salt.

2. Step 2

   Meanwhile, in a medium saucepan over medium heat, add the butter and cook, stirring constantly, until the butter melts, foams and then begins to brown, 4 to 5 minutes. Carefully add the thyme sprigs to the golden brown butter (they will immediately start sizzling). Turn the heat off and remove the saucepan from the heat. The butter will continue browning in the pan.

3. Step 3

   To a medium bowl, add the pumpkin purée, eggs, Parmesan, nutmeg and a pinch of salt; mix until combined. Add the flour and mix until there are no visible dry flour spots. The dumpling batter will have a consistency similar to a thick cake batter.

4. Step 4

   Submerge a soup spoon in the boiling water. Hold the dumpling batter bowl at an angle, above the boiling water. Using the spoon, scrape a 1 tablespoon-size piece of batter against the sides of the bowl, then dunk the loaded spoon directly into the boiling water to release the dumpling. Repeat, working quickly, until there is no batter left.

5. Step 5

   When all dumplings have been added, boil for 2 to 3 minutes, until they plump up and float to the top. Turn the heat off and allow the dumplings to sit in the water for 1 minute. Using a slotted spoon, transfer the dumplings to the thyme-infused brown butter and carefully mix until evenly coated in butter. Taste and season with salt if needed.

6. Step 6

   Divide the dumplings among shallow bowls or plates, and drizzle with brown butter. Sprinkle with Parmesan and serve hot.