I warned you that I cannot get enough pumpkin. Three weeks ago I was cleaning out my cookbooks when I decided to flip open my favorite go-to book for Italian recipes, The Collection by Antonio Carluccio, and immediately turned to my favorite gnocchi recipe. I could not shake the thought of a big bowl of gnocchi for dinner and particularly pumpkin ones. I went into the kitchen and began playing around with a gnocchi recipe and before I knew it I was enjoying a big bowl of these easy pumpkin ricotta gnocchi. Honestly, this recipe is so easy, that I had dinner on the table within 60 minutes.
When I make gnocchi I tend to make a day of it and use a potato-based recipe which I love. When in a pinch I make a batch of ricotta cheese gnocchi that has a hint of nutmeg. During the fall I adore a bowl of pumpkin gnocchi with some sage butter along with a nice glass of red wine. If I see it on the menu I definitely order it when out. Now, that I have this recipe down, I cannot wait to enjoy it more often than not.
After trial and error, I found that the recipe comes together easier when I used whole milk ricotta as it is less watery and the flavor is richer. I also strain the pumpkin to remove any excess moisture. Lastly, I typically always use 00 flour when making pasta, gnocchi, and even pizza dough as it is lighter and not as dense as all-purpose. I have tried this recipe a few times and sometimes I may have to add a little more flour. The key is to make sure the dough holds up when boiled. If I am scooping the dough by spoonfuls into the water I don’t mind it being a bit tacky but if I want to roll is as I did here I add a little more flour until it holds it shape. Different altitudes can also produce a different dough so keep in mind when making.
I am so happy with how the ease of this recipe that I cannot wait to try making it this winter with different winter squash as well as beets. I am not big on freezing food but I did toss some into the freezer to see how they hold up. My thinking was that I would love to have fresh pumpkin ricotta gnocchi at the drop of a hat. I will keep you posted on how it works out.
- 1/2 cup pumpkin
- 1/2 cup ricotta, whole milk
- 1/2 cup parmesan
- 1/2 cup +3 tablespoons 00 flour (this was for rolling out and cutting the gnocchi - when I used a teaspoon I used 1 tablespoon of flour along with the 1/2 cup)
- 1 egg
- kosher salt
- black pepper
- semolina flour
- 2 tablespoons unsalted butter
- 8 sage leaves
Place the pumpkin in a fine sieve and let sit for thirty minutes to remove any moisture.
Mix together the ricotta, pumpkin, egg, and flour with a fork. Add the parmesan cheese and season to taste with some salt and pepper.
Clean your work surface and dry well. Lightly sprinkle a little 00 flour over the surface. Working quickly, roll the dough into a large 1/2” rope, then cut into 1/2 inch pieces of gnocchi. After cutting the dough you can opt to use the tines of a fork or a gnocchi board to make grooves into each piece. I prefer not to. Completely up to you.
Set the gnocchi pieces onto a baking sheet that has been lightly covered with semolina flour.
Bring a large pot of salted water to boil. Add the gnocchi to the boiling water when they rise to the surface, let cook for another minute or two, then remove with a slotted spoon. I lay them onto a paper towel.
In a large frying pan melt the butter medium-low low heat and add the sage. Cook until the sage is fragrant then add the gnocchi to the pan and lightly cook until they are golden on each side but do not burn the butter.