Description
This creamy pumpkin gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating smooth pumpkin puree and ricotta cheese into the dough. The gnocchi are boiled until tender, then sautéed in butter and finished with a luscious creamy Parmesan sauce, garnished with fresh sage leaves for a comforting and flavorful dish perfect for fall or any time you want a rich, savory meal.
Ingredients
Scale
Dough Ingredients
- 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 and Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Combine Wet Ingredients: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined, ensuring an even distribution of flavors.
- Form the Dough: Gradually add the flour to the pumpkin mixture, stirring gently until a soft dough forms. If the dough feels too sticky, incorporate a little more flour as needed to achieve a workable consistency.
- Knead the Dough: Transfer the dough onto a floured surface and gently knead a few times until smooth and pliable, careful not to overwork it to keep the texture tender.
- Shape into Ropes: Divide the dough into four equal portions. Roll each portion into a long rope approximately 1 inch in diameter to prepare for cutting.
- Cut Gnocchi Pieces: Cut each rope into 1-inch pieces to form the gnocchi. Lightly dust the pieces with flour to prevent sticking during cooking.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches as needed to avoid overcrowding, cooking them until they float to the surface—about 3 to 4 minutes, signaling they are cooked through.
- Drain Gnocchi: Remove the cooked gnocchi with a slotted spoon and set them aside on a plate, ready for the next cooking step.
- Prepare Butter Sauce: Heat a large skillet over medium heat and melt the butter until it begins to bubble, releasing a rich aroma.
- Sauté Gnocchi: Add the cooked gnocchi to the skillet and cook until they are lightly golden on each side, developing a subtle crispness and enhanced flavor.
- Add Cream and Cheese: Reduce the heat to low, then pour in the heavy cream and sprinkle the grated Parmesan cheese. Stir carefully until the sauce is creamy and coats the gnocchi evenly, creating a luscious texture.
- Garnish and Serve: Remove from heat and garnish with fresh sage leaves before serving, adding aroma and visual appeal to the dish.
Notes
- Use fresh sage leaves for the best flavor and aroma.
- If the dough feels sticky, add flour sparingly to avoid tough gnocchi.
- Cook gnocchi in batches to prevent sticking and uneven cooking.
- For a richer sauce, you may add a splash more heavy cream if desired.
- This recipe can be adapted into a vegetarian dish by ensuring the Parmesan cheese is suitable for vegetarians.
