Pumpkin Ricotta Gnocchi with Crispy Brown Sage Butter

By Erika on August 12th, 2012 / / 1 Comment

 

Yield: Serves 4

Pumpkin Ricotta Gnocchi with Crispy Brown Sage Butter

Ingredients

  • 2 cups of roasted pumpkin, pureed (roasted for 45 minutes at 350 degrees- canned may also be substituted)
  • 1 cup whole milk ricotta
  • 2 teaspoons salt
  • 1/2 cup grated parmesan cheese
  • dash nutmeg 3 cups flour

For crispy brown sage butter:

  • 2-3 teaspoons minced fresh sage
  • 1/2 stick unsalted butter

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Mix the pumpkin, ricotta, parmesan, salt and nutmeg together in a bowl. Add 2 cups of the flour and mix well with hands. The dough should be sticky. Add another half cup of flour and mix. Dough will still be sticky but you should be able to roll into a long round log. If unable to roll yet, keep adding a little flour until you can get a soft dough that you can roll. Do not add too much flour or the gnocchi will not be as tender. When you reach the required consistency, cover the dough with a damp towel.
  3. Sprinkle some flour on a large cutting board or counter. Cut the dough into four even logs, and roll to about 1" thick. Cut pieces off the log about about 1/2- 3/4" thick.
  4. Dust with flour. You may either put these into the pot as-is, or if you're feeling like you have a little extra time, take a fork and press the prongs of fork gently into the individual gnocchi and let roll off your fingers to little indentations.
  5. Place gnocchi in boiling water until they float. While waiting, repeat the process of rolling gnocchi. Repeat the boiling and rolling until all the gnocchi are finished.
  6. Use a skimmer to remove gnocchi and place on plate or baking sheet. When all the gnocchi are out of the water, start the crispy brown sage butter.
  7. Heat butter in skillet with sage. Toss sage with wooden spoon until crispy. Be careful not to burn, but allow to brown. Add gnocchi to the pan and tosss in bown butter. Transfer to plates or bowls and serve. Use the excess brown butter to drizzle over the finished gnocchi. Sprinkle with a little grated parmesan.

show comments one response

  • Jacquie L says:

    Let me tell you, these were truly delicious! So easy to make and my daughter devoured them! Saving this recipe!

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