Description
This creamy pumpkin gnocchi recipe combines smooth pumpkin puree and ricotta cheese to create a soft, tender dough. The gnocchi are boiled until they float and then lightly pan-fried in butter and finished with a luscious Parmesan cream sauce. Garnished with fresh sage, this dish offers comforting fall flavors and a rich, savory finish perfect for a cozy meal.
Ingredients
Scale
Gnocchi Dough
- 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
- Prepare Dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined to create the gnocchi base.
- Add Flour: Gradually add flour to the mixture, stirring gently until a soft dough forms. If the dough is sticky, incorporate a little more flour to get the right consistency.
- Knead Dough: Transfer the dough onto a floured surface and knead gently a few times until smooth and cohesive.
- Shape Ropes: Divide the dough into four equal portions and roll each into a long rope about 1 inch in diameter.
- Cut Gnocchi: Slice each rope into 1-inch pieces, dusting lightly with flour to prevent sticking.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 3-4 minutes.
- Drain Gnocchi: Remove gnocchi with a slotted spoon and place them on a plate to drain.
- Melt Butter: In a large skillet over medium heat, melt the butter until it starts to bubble, preparing for pan-frying.
- Pan-fry Gnocchi: Add the cooked gnocchi to the skillet and cook until lightly golden on each side, enhancing flavor and texture.
- Add Cream Sauce: Reduce heat to low and add heavy cream and Parmesan cheese. Stir continuously until the sauce thickens and coats the gnocchi evenly for a creamy finish.
- Garnish and Serve: Remove from heat, garnish with fresh sage leaves, and serve warm for a comforting meal.
Notes
- Use canned pumpkin puree for consistent texture and flavor.
- If dough is too sticky, add flour gradually but avoid overworking to keep gnocchi tender.
- Cooking gnocchi in batches prevents overcrowding and ensures even cooking.
- Fresh sage enhances the aroma, but you can substitute with dried sage or fresh thyme.
- Gnocchi can be frozen uncooked or after boiling; thaw before pan-frying for best results.
