Pumpkin Ricotta Gnocchi
Pumpkin Ricotta Gnocchi is a delightful autumn dish that combines the creamy richness of ricotta with the sweet, earthy flavors of fresh pumpkin. Each pillowy bite melts in your mouth, making it a comforting choice for chilly evenings or festive gatherings. This recipe is simple enough for busy weeknights yet elegant enough to impress guests at dinner parties. Serve it with sage brown butter for an irresistible finishing touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh pumpkin puree (or canned)
- 1 cup ricotta cheese (well-drained)
- 1 large egg
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 4 tbsp unsalted butter (for sauce)
- 10 fresh sage leaves
Instructions
- Preheat the oven to 400°F (200°C). If using fresh pumpkin, cut in half, remove seeds, and roast cut-side down until tender, about 30-40 minutes. Let cool.
- Scoop the cooled pumpkin flesh into a bowl and mash until smooth. Mix in ricotta cheese until well combined.
- Add egg and salt to the pumpkin mixture; gradually mix in flour until a soft dough forms—avoid overworking it.
- Divide dough into pieces, roll into ropes about 1 inch thick, and cut into bite-sized pieces. Optionally, press with a fork for ridges.
- Boil salted water in a large pot and cook gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon.
- In a pan, melt butter over medium heat and add sage leaves; sauté until crispy.
- Toss cooked gnocchi with sage butter and serve immediately.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 365
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 110mg