Savory, buttery, warming pumpkin goodness.
Pumpkin Ricotta Gnocchi
Cook time: 8 minutes. Prep time: 5 minutes. Inactive prep: 30 minutes. Yields: 4 servings.
2 large eggs
8 oz whole milk ricotta (drained)
8 oz of canned pumpkin (drained)
2 cups flour (plus more if needed)
3/4 cup parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon fresh black pepper
1 1/4 teaspoons kosher salt
1 stick of butter
Strained pumpkin juice (see step 1)
8 large leaves fresh sage or 2 sprigs fresh rosemary
1 clove crushed garlic
Salt and crushed red pepper
2 tablespoons of extra virgin olive oil
1. Start by lining a strainer basket with paper towels. Place the pumpkin into the basket, fold over paper towel and weigh down with a can to drain off excess liquid. Reserve the liquid for the sauce.
2. In a bowl, beat the two eggs, add the ricotta, flour, salt, pumpkin, spices, and parmesan.
3. Mix the dough with a fork until it comes together, adding more flour if necessary. Switch to using your hands and mix until dough comes together in a ball. It should be dry enough so that you can roll it out (if not, add more flour).
4. Turn the dough ball out onto a floured surface. Working in batches, roll out logs about 3/4" thick. Cut into 3/4" pillows. Continue, dusting with more flour if necessary until you've used all the dough and cut all the gnocchi.
5. Place gnocchi onto floured sheet tray, being careful not to let them touch. Place the tray in the freezer for 20 minutes or until ready to use (if using another day, wait until individually frozen, then place the gnocchi in a freezer-safe bag and use within a month).
6. In a sauté pan, heat a teaspoon of olive oil, then pour in the strained pumpkin juice and cook over medium heat until reduced. Add 1 stick of butter, 1 clove smashed garlic, and sage or rosemary sprigs. Swirl in the pan until the leaves begin to crisp and the butter begins to brown. Season the sauce with salt and crushed red pepper (optional).
7. In a separate pan, add 1 tablespoon olive oil, once hot, add the frozen gnocchi and cook on one side, undisturbed for 2-3 minutes. Flip gnocchi and continue cooking on the other side for about 2-3 minutes longer. They should be golden brown on each side. Continue with more oil and more gnocchi, being careful not to crowd the pan.
8. Spoon sauce over gnocchi, garnish with parmesan and sage and buon appetito!