Description
A comforting and flavorful recipe for creamy pumpkin gnocchi made with homemade pumpkin and ricotta dough, cooked until tender and then sautéed in a rich butter, cream, and Parmesan sauce, finished with fresh sage garnish.
Ingredients
Scale
Gnocchi Dough
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce & Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Mix the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined.
- Add flour: Gradually add flour to the mixture, stirring gently until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
- Knead the dough: Transfer the dough to a floured surface and gently knead it a few times until smooth.
- Shape the gnocchi ropes: Divide the dough into four equal portions. Roll each portion into a long rope, about 1 inch in diameter.
- Cut the gnocchi: Cut each rope into 1-inch pieces to form the gnocchi. Lightly dust with flour to prevent sticking.
- Boil the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi, cooking in batches if necessary, until they float to the surface (about 3-4 minutes).
- Drain gnocchi: Remove gnocchi with a slotted spoon and set aside on a plate.
- Melt the butter: In a large skillet over medium heat, melt the butter until it starts to bubble.
- Sauté gnocchi: Add the cooked gnocchi to the skillet, cooking until they are lightly golden on each side.
- Add cream and cheese: Reduce heat to low; add heavy cream and Parmesan cheese. Stir until the sauce is creamy and coats the gnocchi evenly.
- Garnish and serve: Garnish with fresh sage leaves before serving.
Notes
- Be careful not to overwork the dough to keep gnocchi light and tender.
- Use fresh sage leaves for the best flavor in garnish.
- Adding flour gradually helps prevent the dough from becoming too dense.
- Cook gnocchi in batches to avoid overcrowding and sticking.
- Optionally, you can toast the sage leaves in the butter for an extra aromatic touch.
