Pumpkin Ricotta Gnocchi

Pumpkin Ricotta Gnocchi

Who doesn’t love some fresh pasta? Better yet, how about throwing some fresh pumpkin in there?

Gnocchi is one of those beautiful doughs that you can add just about any flavor to like Pumpkin, Butternut squash, Mushroom, and Spinach.

Add whatever you want to flavor… just make sure it’s something on the dry side!

Serves 6 as an entrée or 12 as a side

Here’s What You’ll Need:

  • 1 lb ricotta del pastaio

  • 1/2 lb canned pumpkin

  • 2 eggs lightly beaten

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp nutmeg

  • 1 tbsp salt

  • 2 tsp black pepper

  • 3/4 lb flour

Get Cookin!

  1. Combine all ingredients except for flour and mix well. Make a well in the center of the mixture and add flour. Fold in flour gently and with the least amount of strokes possible, in order not to over-mix.

  2. Cut the dough into 12 portions and set aside.

  3. On a floured surface, roll each portion of dough out into a 1/2 wide tube.

  4. Cut 1 inch pieces, and give each gnocchi a pinch before storing on a cookie sheet that has been dusted with flour.

  5. Cook in boiling salted water for 6-8 minutes or until cooked through.

  6. Serve with your favorite sauce for an entrée or side dish. Serves 6 as an entrée or 12 as a side


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