Give classic gnocchi an autumnal twist by using pumpkin! This quick gnocchi recipe, swaps out potatoes for everyone favorite in-season vegetable, pumpkin. Made with a smooth pumpkin mash, and crisped to a perfect golden brown, this pumpkin gnocchi gives you subtle fall flavor that can't be beat.
- 10oz freshly mashed pumpkin or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta
- 1 1/4 cup all purpose flour
- 1/3 cup finely grated parmesan cheese
- 1 egg
- 1/4 tsp salt
- 1 tablespoon butter
Step 1: Line a colander with paper towels. Spread the mashed or pureed pumpkin onto the and let sit for at least 5 minutes. This will allow any additional moisture to be released and will help with the final texture.
Step 2: Measure out 1/2 cup of pumpkin puree. Place pumpkin puree, ricotta, flour, parmesan, egg, and salt in a large bowl. Using your hands mix the ingredients well. Be sure you don't over mix- the dough should be soft. If it is too wet, add 1 tablespoon of flour at a time until it is a doughy consistence.
Step 3: Sprinkling flour on your work surface and a little on the dough, form a loaf or block shape. Cut the loaf into 6-8 even logs. Roll the logs into long ropes. Cut the dough ropes into bite sized pieces.
Step 4: Bring a large pot of salted water to a boil. Once the water is boiling, add the gnocchi one at a time cooking for 1-2 minutes, or until gnocchi is floating on the surface.
Step 5: Heat 1 tablespoon of butter in a large skillet. Add the cooked gnocchi, stirring occasionally and allow gnocchi to lightly brown.
Step 6: Serve immediately with a brown butter sauce, or Pasta Jay's Creamy Tomato Sauce! Enjoy!