Description
Pumpkin Ricotta Gnocchi is a delightful autumn dish, combining creamy pumpkin and ricotta for a comforting meal that’s perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 1 cup fresh pumpkin puree
- 1 cup ricotta cheese (drained)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg (room temperature)
- ½ tsp salt
- 3 tbsp unsalted butter
- 6 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and roast cut side down on a baking sheet for 30-40 minutes until tender.
- Once cooled, scoop out the flesh and mash it until smooth to yield about one cup of pumpkin puree.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, egg, salt, and half of the flour. Mix gently until combined.
- Gradually add more flour as needed until you have a soft dough that isn't sticky. Divide into four pieces for easier handling.
- Roll each piece into long ropes about one inch thick and cut them into small pillows. Use a fork to press down on each piece to create ridges.
- Bring salted water to a boil and gently drop in your gnocchi. Cook until they float—about two minutes! Transfer directly into sage butter sauce for serving.
- In a pan over medium heat, melt the butter with sage leaves until fragrant.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: - For an alternative flavor profile, substitute pumpkin with sweet potato or butternut squash. - Add spices like nutmeg or toss in sautéed spinach for extra veggies.