Pumpkin Ricotta Gnocchi with Sage Brown Butter Sauce
Equipment
- Large mixing bowl
- Large pot
- Large skillet
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 3/4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 8 tablespoons unsalted butter
- 20 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Mix the pumpkin puree, ricotta, egg, salt, and nutmeg in a large bowl until smooth.
- Add the flour gradually and stir until a soft dough forms. Turn the dough out onto a floured surface and knead gently for about one minute until it holds together.
- Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick, then cut into 1-inch pieces. Place the pieces on a floured baking sheet.
- Bring a large pot of salted water to a boil. Drop in the gnocchi in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
- Melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan, until the butter turns golden brown and the sage crisps, about 3 to 4 minutes.
- Add the cooked gnocchi to the skillet and toss gently to coat. Season with black pepper, then sprinkle with Parmesan before serving.
Notes
Work with cold pumpkin and ricotta so the dough stays easier to handle and the gnocchi hold their shape. If the dough feels sticky, add flour one tablespoon at a time rather than all at once. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large mixing bowl, Large pot, Large skillet
Cuisine: Italian
Equipment: Large mixing bowl, Large pot, Large skillet