Pumpkin gnocchi, errrr, 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!

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.

Yield: 2 servings

Pumpkin Gnocchi

Print

Easy pumpkin gnocchi with sage butter sauce for two.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

• 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

Sauce:

• 4 tablespoons butter
• 1 tablespoon olive oil (to help make sure the butter doesn't burn)
• 8 leaves sage

Instructions

1. First, make the gnocchi: Combine all of the ingredients except the flour and mix very well.
2. Add the flour and stir just until combined. It will be sticky, but you don't want to over-mix.
3. Flour the board well, add the dough, and flour the top of the dough.
4. Cut it into quarters, and use extra flour to roll each quarter into a long rope.
5. Cut 1" dumplings from the rope. Set aside.
6. 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.
7. Remove the sage leaves from the oil (save for garnish), and return the pan to the heat.
8. 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.
9. Serve with the sage leaves and extra butter from the pan drizzled on top.

Nutrition Information:

Amount Per Serving:Calories: 699 Total Fat: 43g Carbohydrates: 38g Protein: 36g

SaveSave

SaveSaveSaveSave