Description
Delight in the warm embrace of Pumpkin Ricotta Gnocchi, a comforting dish that marries sweet pumpkin and creamy ricotta into tender dumplings, perfect for any gathering.
Ingredients
Scale
- 2 cups fresh pumpkin (cooked and mashed)
- 1 cup whole milk ricotta cheese
- 1 ½ cups all-purpose flour
- 1 large egg yolk
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Slice pumpkin in half, scoop out seeds, and place cut side down on a lined baking sheet. Roast for 30-40 minutes until tender. Let cool, then scoop out flesh into a mixing bowl.
- Add ricotta cheese, egg yolk, salt, and pepper to the pumpkin. Mix until smooth and well combined.
- Gradually incorporate flour into the mixture until a soft dough forms. Dust your work surface with flour to prevent sticking.
- Divide dough into smaller portions, roll each into ropes about an inch thick, and cut into bite-sized pieces. Use a fork to press down on each piece to create ridges.
- Bring salted water to a boil in a large pot. Add gnocchi; they are ready when they float (about 2 minutes).
- Transfer cooked gnocchi to plates or bowls and top with your favorite sauce—try a brown butter sage sauce for extra flavor!
Nutrition
- Serving Size: 4 pieces (95g)
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: - For added flavor, consider mixing in spices like nutmeg or fresh herbs. - Leftover gnocchi can be stored in an airtight container in the fridge for up to three days.