Pumpkin gnocchi, I mean, pumpkin ricotta gnocchi. The only way I make gnocchi is with ricotta, because it is seriously so easy! Read on for the step-by-step in photos!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Pumpkin gnocchi made with ricotta:
I made pumpkin gnocchi last weekend.
I didn’t intend to share it with you. I made it as a meditation of sorts. It was a Saturday afternoon, and I was playing with Camille while my husband was raking leaves. I knew I needed to get my hands in some dough, but at the last minute, I decided I want to photograph my hands in the dough, too.
So, I precariously balanced a tripod to take step-by-step photos for you. And, miraculously, the baby didn’t bump the tripod one time! I gave her my collection of mini vintage pie tins to play with (seen here), and she stacked them to her heart’s content while I worked. We both had fun in the kitchen that day.
We both had a big bowl of homemade gnocchi after it was all over, too.
I’ve always made gnocchi with ricotta. Wait, I made authentic potato gnocchi one time, and they were good, but I didn’t like how the recipe instructions threatened me constantly about over-mixing. I don’t like being bossed around (especially in the kitchen!), so I looked for a more forgiving/ nonjudgmental gnocchi recipe. These ricotta gnocchi have been my go-to ever since.
I’ll try to hold up the cause and prevent you from over-mixing by telling you to stir everything together and then stir in the flour last. I’m never going to boss you around. Until the next time I tell you not to over-mix.
I pan-fried the first batch in butter (after I fried the sage leaves in the butter), but the next batch, I boiled, because I wanted to pop soft little pillows into my mouth until I couldn’t feel things anymore.
This recipe makes enough gnocchi for two (it’s kinda my thing), but you can easily double it to serve more. I probably scaled the recipe down from a big batch, anyway.
I shared this ricotta gnocchi recipe, sans pumpkin, a few years ago.
I ate this whole pan. No shame in my homemade pasta game.
- 4 ounces whole milk ricotta cheese
- 1/3 cup canned pumpkin
- 1 clove garlic, finely minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1 cup flour, plus lots more for dusting
- 4 tablespoons butter
- 1 tablespoon olive oil (to help make sure the butter doesn't burn)
- 8 leaves sage
- First, make the gnocchi: Combine all of the ingredients except the flour and mix very well.
- Add the flour and stir just until combined. It will be sticky, but you don't want to over-mix.
- Flour the board well, add the dough, and flour the top of the dough.
- Cut it into quarters, and use extra flour to roll each quarter into a long rope.
- Cut 1" dumplings from the rope. Set aside.
- To cook the gnocchi in the butter sauce: melt the butter and oil in a 10" skillet until starting to sizzle. Add the sage leaves, and fry until crispy, about 20 seconds.
- Remove the sage leaves from the oil (save for garnish), and return the pan to the heat.
- Next, add the gnocchi in one layer, and don't move them until they brown on one side. Flip and repeat on the other side.
- Serve with the sage leaves and extra butter from the pan drizzled on top.
Amount Per Serving: Calories: 651 Total Fat: 41g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 183mg Sodium: 1063mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 17g