Description
This creamy pumpkin gnocchi recipe combines the earthy sweetness of pumpkin puree with the richness of ricotta and Parmesan cheese. Soft potato-like dumplings are gently pan-fried in butter and then coated in a luscious cream sauce flavored with Parmesan, nutmeg, and fresh sage, making a comforting yet elegant autumn-inspired dish perfect for cozy dinners.
Ingredients
Scale
Gnocchi Dough
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce & Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Prepare the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined, ensuring all ingredients are fully incorporated into a creamy mixture.
- Add flour: Gradually add the all-purpose flour to the pumpkin mixture, stirring gently until a soft dough forms. If the dough feels too sticky, sprinkle in a little more flour to achieve a workable consistency.
- Knead dough: Transfer the dough onto a floured surface and gently knead it a few times until smooth, taking care not to overwork it to keep the gnocchi light and tender.
- Shape ropes: Divide the dough into four equal portions. Roll each portion into a long rope about 1 inch in diameter, maintaining even thickness throughout.
- Cut gnocchi: Cut each rope into 1-inch pieces to form individual gnocchi. Lightly dust the cut gnocchi with flour to prevent sticking as you work.
- Boil gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches if necessary. Cook until they float to the surface, approximately 3 to 4 minutes, indicating they’re done.
- Drain gnocchi: Using a slotted spoon, remove the cooked gnocchi from the boiling water and set them aside on a plate to drain briefly.
- Melt butter: Heat a large skillet over medium heat and melt the unsalted butter until it starts to bubble and slightly brown, enhancing its nutty flavor.
- Brown gnocchi: Add the cooked gnocchi to the skillet and cook, turning occasionally, until they develop a light golden crust on each side, adding texture and flavor.
- Add cream and cheese: Reduce the heat to low. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the gnocchi. Stir gently to form a creamy sauce that evenly coats the gnocchi.
- Garnish and serve: Remove from heat and garnish with fresh sage leaves. Serve immediately to enjoy warm and creamy pumpkin gnocchi at its best.
Notes
- If the dough is too sticky, add flour sparingly to avoid tough gnocchi.
- Fresh sage can be lightly fried in butter before garnishing for extra flavor.
- For a dairy-free version, substitute ricotta with firm tofu and use coconut cream instead of heavy cream.
- Gnocchi can be frozen before boiling; freeze on a tray and transfer to a bag once solid.
- Use freshly grated Parmesan for best melting and flavor.
