Pumpkin Ricotta Gnocchi

Name: Pumpkin Ricotta Gnocchi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters puréed cooked pumpkin or winter squash (canned or homemade); 237 milliliters ricotta (use whole milk for best results); 2 larges eggs; 2 teaspoons kosher salt; 59 milliliters parmesan or pecorino cheese; 710 milliliters cake flour, Italian oo flour, or all-purpose flour; 2 teaspoons minced fresh sage; 59 milliliters unsalted butter; 1 serving Black pepper to taste

The recipe Pumpkin Ricott It is an affordable recipe for fans of Mediterranean food. A mixture of sage, ricotta, , and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. If you like this recipe, take a look at these similar recipes: Pumpkin Ricotta Gnocchi with Vanilla Brown Butter, Pumpkin Gnocchi with Broccoli Rabe and Smoked Ricotta, and Ricotta Gnocchi.

Instructions

Make the pumpkin ricotta gnocchi dough:

Ingredients you will need

Gnocchi

Pumpkin

Ricotta Cheese

Dough

Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl.

Ingredients you will need

Canned Pumpkin

Parmesan

Ricotta Cheese

Egg

Salt

Equipment you will use

Bowl

Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work.

Ingredients you will need

Dough

All Purpose Flour

Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log.

Ingredients you will need

Dough

All Purpose Flour

If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.

Ingredients you will need

Dough

All Purpose Flour

Bring a pot of salty water to a boil: Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty.

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Water

Salt

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Pot

Let this simmer while you make the gnocchi.

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Gnocchi

Roll out the dough and cut the gnocchi: To make the gnocchi, spread some flour on a large work surface and have more flour ready.

Ingredients you will need

Gnocchi

Spread

Dough

All Purpose Flour

Roll

Cut the dough log into four equal pieces.

Ingredients you will need

Dough

Take one piece and cut it in half.

Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork.

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Dough

Roll

Use the back of a fork to create indentations in the gnocchi: Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork.

Ingredients you will need

Gnocchi

All Purpose Flour

Let the gnocchi drop back to the work surface.

Ingredients you will need

Gnocchi

This does two things: It makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto.

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Sauce

If all this is too much bother for you, skip it. The gnocchi will not be quite as good, but they'll still taste fine.

Ingredients you will need

Gnocchi

Boil the gnocchi: Using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil.

Ingredients you will need

Gnocchi

Water

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Spatula

Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer.

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Gnocchi

Equipment you will use

Slotted Spoon

Skimmer

Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together.

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Olive Oil

Gnocchi

Equipment you will use

Baking Sheet

Repeat! Now go back to the next big chunk of dough and repeat the process. it is important to boil gnocchi in small batches so they don't stick to each other.

Ingredients you will need

Gnocchi

Dough

Sauté gnocchi in butter: When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing.

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Gnocchi

Butter

Add enough gnocchi to the pan to cover it in one layer. Do not let them stack up on each other.

Ingredients you will need

Gnocchi

Equipment you will use

Frying Pan

Let them fry undisturbed for 90 seconds.

Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi.

Ingredients you will need

Gnocchi

Sage

Equipment you will use

Frying Pan

Keep warm in oven: If you have to do this in several batches, keep the finished gnocchi on baking sheet in the oven set on Warm.

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Gnocchi

Equipment you will use

Baking Sheet

Oven

Serve as soon as they're all done, dusted with black pepper and the truffle salt, if you have it.

Ingredients you will need

Black Pepper

Salt

Equipment

Ingredients

Servings:

237milliliters

puréed cooked pumpkin or winter squash (canned or homemade)237milliliters

ricotta (use whole milk for best results)2larges

eggs 2teaspoons

kosher salt 59milliliters

parmesan or pecorino cheese 710milliliters

cake flour, Italian "oo" flour, or all-purpose flour 2teaspoons

minced fresh sage 59milliliters

unsalted butter 1serving

Black pepper to taste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.