I’ve included some videos below for those who prefer to watch rather than read.
Pumpkin ricotta gnocchi is a tasty twist on traditional Italian dumplings. It combines the sweetness of pumpkin with creamy ricotta cheese for a soft, pillowy texture. You can make these delicious gnocchi at home in under an hour, and they freeze well for later meals.
This autumn-inspired dish pairs perfectly with sage butter sauce or brown butter and walnuts. It’s a cozy comfort food that’s sure to impress your family and friends. Give pumpkin ricotta gnocchi a try for your next weekend dinner!
Exact Ingredients (Pumpkin Ricotta Gnocchi)
Ready to make some delicious pumpkin ricotta gnocchi? Here’s what you’ll need:
- 1 1/2 cups pumpkin puree
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 egg yolks
- 1 1/2 to 2 cups all-purpose flour
- Salt and pepper to taste
For extra flavor, you can add:
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh sage, finely chopped
Don’t have pumpkin puree? No worries! You can make your own by roasting a small pumpkin until soft, then scooping out the flesh and mashing it.
Remember, the amount of flour needed may vary. Start with 1 1/2 cups and add more if the dough feels too sticky.
These ingredients will make enough gnocchi for about 4 servings. You can easily double the recipe if you’re cooking for a crowd or want leftovers.
Possible Substitutes
Gnocchi is a versatile dish that allows for creative substitutions. You can swap out key ingredients while still enjoying delicious dumplings.
Pumpkin
You can replace pumpkin with other squash varieties. Try butternut squash for a similar sweet flavor. Acorn squash works well too. Sweet potato is another great option that adds a nice orange color.
For a different twist, use carrots or parsnips. These root veggies bring earthy flavors.
White potatoes are classic for gnocchi. They give a neutral base for sauces.
Ricotta
Cottage cheese makes a good ricotta substitute. It has a similar texture and mild taste.
Greek yogurt adds tang and protein. Drain it first to remove excess liquid.
For a vegan option, try silken tofu. Blend it smooth for the right consistency.
Mascarpone cheese creates rich, creamy gnocchi. Use less than you would ricotta.
Flour
Almond flour works for gluten-free gnocchi. It adds nutty flavor and protein.
Try chickpea flour for extra fiber. It gives a slight bean taste.
Cassava flour is another gluten-free choice. It’s neutral in flavor.
For whole grains, use whole wheat flour. This adds a hearty taste and texture.
Cornmeal can replace some of the flour. It gives gnocchi a bit of crunch.
Instructions
You’ll start by mixing pumpkin, ricotta, eggs, and spices in a bowl. Gradually add flour until the dough isn’t sticky. Don’t overmix or your gnocchi will be tough.
Next, roll the dough into ropes on a floured surface. Cut these into small pieces to form your gnocchi. You can press them with a fork for a classic look.
Bring a pot of salted water to a boil. Drop the gnocchi in and cook until they float to the top, about 2-3 minutes.
While they cook, melt butter in a pan. Add sage leaves and let them crisp up. The butter will start to brown, giving a nutty flavor.
Once the gnocchi are done, transfer them to the pan with a slotted spoon. Toss gently to coat with the brown butter sauce.
Serve your pumpkin ricotta gnocchi hot, topped with grated Parmesan and crispy sage leaves. Enjoy your homemade pasta creation!
Tips, Tricks & Storing
Making pumpkin ricotta gnocchi can be fun and rewarding. Here are some tips to help you succeed:
Bake your pumpkin instead of boiling it. This keeps extra water out of the dough, making it easier to work with.
Let the cooked pumpkin drain well before using it. This removes excess liquid and helps prevent sticky dough.
Add flour slowly, about 1/2 cup at a time. Mix until the dough is no longer sticky but still soft.
When shaping your gnocchi, use a floured fork or gnocchi board. This creates ridges that help sauce stick better.
Cook gnocchi in small batches in salted boiling water. They’re done when they float to the top.
To store uncooked gnocchi, place them on a floured tray in the fridge. Cook within a day for best results.
For longer storage, freeze gnocchi on a tray, then transfer to a freezer bag. Cook from frozen when ready to eat.
If you have leftover cooked gnocchi, toss them with a bit of olive oil before storing. This keeps them from sticking together in the fridge.
With these tips, you’ll be making perfect pumpkin ricotta gnocchi in no time!