Pumpkin Ricotta Gnocchi
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.
Servings 3 -4 Servings
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.