Pumpkin Ricotta Gnocchi
Delight your senses with homemade pumpkin ricotta gnocchi, a dish that embodies the comfort of fall flavors. Tender pillows enriched with pumpkin and ricotta create a rustic yet refined culinary experience.
Equipment
- Mixing bowls
- Fork or potato masher
- Large pot (for boiling)
- Slotted spoon
- Frying pan for sauce
- Baking sheet for resting gnocchi
Ingredients
For the Gnocchi
- 1 cup pumpkin puree fresh or canned
- 1 cup ricotta cheese drained
- 1 large egg
- 2 cups all-purpose flour plus more for dusting
- ½ teaspoon nutmeg
- Salt to taste
For the Sauce
- ½ cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
Instructions
Prepare the Dough
- In a mixing bowl, combine the pumpkin puree, ricotta, egg, nutmeg, and salt. Mix until smooth.
- Tip: Use a fork to mash the ricotta thoroughly — it ensures a smoother dough.
Add Flour
- Gradually incorporate the flour into your pumpkin mixture, starting with 1 cup, mixing gently until a soft dough forms.
Shape the Gnocchi
- On a floured surface, divide the dough into quarters and roll each piece into a rope about ½ inch thick. Cut the ropes into 1-inch pieces.
- Tip: Dust your hands and the surface with flour to prevent sticking as you work.
Form the Gnocchi
- Using the back of a fork, gently press each piece to create ridges.
Boil the Gnocchi
- Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, cooking until they float to the surface, which takes about 2-3 minutes.
- Tip: Keep the water at a gentle simmer to avoid breaking the gnocchi apart.
Make the Sauce
- In a frying pan over medium heat, melt the butter until it begins to foam, then add the sage leaves. Cook for about 2-3 minutes until the butter is golden brown, and the sage is crispy.
Combine
- Using a slotted spoon, transfer the gnocchi to the frying pan with the sauce, tossing gently to coat.
Notes
Pro tips: Always use well-drained ricotta to prevent excess moisture in your dough.