So fun to make and so yummy to eat, pumpkin gnocchi with ricotta requires only a mixing bowl and a spoon to create soft, pumpkin-filled pillows of deliciousness.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
- 2/3 cup pumpkin puree (not pie filling)
- 2/3 cup whole milk ricotta
- 1 egg
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon kosher salt
- 2-3 cups all-purpose flour
Spoon the pumpkin puree into a paper towel lined sieve and let drain for 15 minutes. This will reduce the need for extra flour, which will make the gnocchis dense instead of pillowy.
In a medium mixing bowl, stir together the strained pumpkin puree, ricotta, egg, cheese and salt until combined.
Fold 1 cup of flour into the pumpkin mixture. The dough will probably be quite sticky. Add another 1/4 cup of flour, and fold in. Continue adding flour by the 1/4 cup until it begins to cleanly pull away from the sides of the bowl. The dough will be quite soft and still slightly sticky, but handleable.
Turn out the dough onto a well-floured surface. Form into a disk and cut into 4 to 6 wedges.
Roll out the first wedge into a thin rope. Use a sharp knife or bench knife to cut the rope into 1" pieces. If the cut end of the rope flattens out too much, just pinch back into cylindrical shape, and continue cutting.
Optional: press/roll each gnocchi with your thumb over the back of a fork to add traditional ridges to the gnocchi.
To store: spread the gnocchi on a parchment lined baking sheet and freeze for 15 minutes. Transfer to ziplock bags and store in the freezer for up to a few a months. No need to thaw before boiling.
To cook: Add gnocchis, fresh or frozen, to lightly salted boiling water. Reduce heat to maintain a gentle (not roiling) boil. They're fully cooked when puffy. They might also float. About 3 to 5 minutes.
You can serve immediately with your favorite sauce. You can also pan fry boiled gnocchi in butter and olive oil, with some chopped sage, for a delicious dinner.