A recipe for Pumpkin Ricotta Gnocchi! These homemade gnocchi have a comforting blend of pumpkin puree and whole milk ricotta for a wonderful addition to fall.
These Pumpkin Ricotta Gnocchi (Gnocchi di Zucca e Ricotta) are such a fun seasonal gnocchi variation and use for pumpkin puree (store-bought or homemade).
After draining of excess moisture, simply fold the pumpkin puree with ricotta, eggs, Parmesan, and flour to create a light and fluffy, almost pillow-like texture. Form into individual little dumplings and boil for a couple of minutes, just until tender, before serving.
I tossed the pumpkin gnocchi in brown butter with crispy sage leaves. If you are looking for even more flavor, How Sweet Eats paired their Pumpkin Gnudi with a vanilla brown butter.
For a more filling option, I sometimes like to toss in some sliced sausage. Want a bit of texture? Stir in some toasted walnuts or hazelnuts. The kids prefer tomato sauce or a light olive oil coating.
A Few Pumpkin Ricotta Gnocchi Tips
This recipe uses pumpkin puree, NOT pumpkin pie filling. Pumpkin puree simply contains cooked and pureed pumpkin.
For best results, use a good quality whole milk ricotta. This will create a more creamy texture with minimal liquid to drain off.
I personally used all-purpose flour when recipe testing, but you can also go with a 00 pasta flour.
To draw out as much excess moisture as possible, I had the pumpkin and ricotta in a sieve overnight in the refrigerator to drain. If you are short on time, you can also pat the moisture on the surface with a few paper towels. If doing this, you may have to add a little more flour.
Add just enough all-purpose flour to create a soft and smooth dough that holds its shape, up to 2 cups. About 1 1/2 cups (190 grams) was perfect for me, but this amount may vary based on the moisture content of the pumpkin and local climate.
Be careful not to over-knead the dough or use too much flour while forming each individual piece of gnocco, because you want to keep that light texture.
If you are new to making gnocchi and aren’t sure on the correct texture, test one in simmering water to make sure it doesn’t fall apart before forming the rest. If it falls apart immediately in the water, add a little more flour to the dough and test again before shaping.
I used a gnocchi board to form the distinct ridges. It is completely optional, but I personally like the grooves for catching brown butter and other light sauces. If you do not have a gnocchi board, a silicone sushi mat or the tines of a fork will also work.
The gnocchi take some time to make, but they can easily be frozen (before cooking) in a single layer on a parchment-lined baking sheet, then transferred to a freezer-safe bag. Simply boil straight from the freezer (cooking time may need to be increased by a minute or two).
Simmer the Pumpkin Ricotta Gnocchi in batches to prevent them from sticking together.
Looking for more pumpkin-based recipes?
Try my:
Pumpkin Ricotta Gnocchi Recipe
Adapted from How Sweet Eats
Pumpkin Ricotta Gnocchi
Ingredients
- 8 ounces (227 grams) pure pumpkin puree
- 6 ounces (170 grams) whole milk ricotta
- 2 ounces (57 grams) freshly grated Parmesan
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg
- 1 1/2 cups (190 grams) all-purpose flour plus more as needed
Instructions
- Place the pumpkin puree and ricotta in a fine mesh sieve lined with cheesecloth or coffee filters and place over a medium bowl. Cover and refrigerate overnight to drain.
- Transfer the drained pumpkin puree and ricotta to a large bowl. Whisk together until evenly combined.
- Fold in the Parmesan, egg, egg yolk, salt, pepper, and nutmeg.
- Fold in the flour until combined with no streaks remaining.
- Line a large baking sheet with a sheet of parchment and lightly flour.
- On a floured surface, lightly knead the dough until smooth and no longer too sticky to handle. Only add more flour as needed.
- Divide the dough into 6-8 pieces.
- Roll a piece into a rope about 3/4 inch (2 centimeters) thick.
- Using a sharp knife, cut the rope into pieces about 3/4-inch (2 centimeter) wide.
- If desired, gently roll each piece on a floured gnocchi board to form ridges. This is completely optional. Transfer to the parchment-lined baking sheet, in a single layer without touching. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Once boiling, reduce to a simmer and add the pumpkin ricotta gnocchi, in batches if needed. Gently stir the bottom of the pot to prevent sticking.
- Cook until the gnocchi rise to the top, 1-3 minutes, then remove with a slotted spoon or spider strainer.
- Serve immediately with desired sauce.
Leave a Reply