Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce Recipe

It’s pumpkin season which means all pumpkin everything! I know, pumpkin fever is such a fad and pretty much every product imaginable comes in some pumpkin spice variation these days, but I love it! As soon as October hits (Alright, you got me… it may have been September this year) my pumpkin candles and recipes come out for the season. Today’s recipe is my first pumpkin inspired meal for the Fall pumpkin riccotta gnocchi. (it will certainly not be the last!).

Last year I discovered a recipe on The Potlicker Blog for ricotta gnocchi. I had always wanted to make my own potato gnocchi but I don’t have a ricer which is an important tool when making them. After reading the ricotta gnocchi recipe I realized just how easy and quick they are to make (original recipe here: http://thepotlicker.com/2012/09/28/ricotta-gnocchi/). I began to make all types of variations of the dish. My recent favorite was when I incorporated pumpkin and nutmeg into the basic recipe. It yielded a gnocchi that had just a hint of harvest flavor. In order to showcase the subtle flavor of the pasta I chose to toss it with a brown butter and sage sauce so that the pumpkin would not be masked with a heavy sauce.

This simple dish would be an impeccable and indulgent first course for a dinner party with friends. Or surprise your loved one with this easy homemade dinner, they’ll absolutely be impressed!

Recipe Tip: I used a knife the first few times I made these. I invested into buying a food scraper ( and it made my life much easier. I definitely recommend!

 

…all for the love of the dish

Missy

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Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce Recipe

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 2-4 servings

Ingredients

  • Ingredients for Pumpkin Ricotta Gnocchi:
  • 2 cups of flour
  • 1 & 1/2 cups part skim ricotta
  • 1/2 cup canned pumpkin
  • 1/3 cup grated pecorino romano cheese
  • 1 large egg
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • Ingredients for Brown Butter Sage Sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup reserved pasta water
  • 8 sage leaves
  • 1/2 lemon
  • salt and pepper to taste
  • shaved parmesan for topping

Instructions

  1. for Pumpkin Ricotta Gnocchi:
  2. While making the pasta, put a large pot of salted water on to bring to a gentle boil.
  3. Put 1 & 1/2 cups of the flour along with the pumpkin, ricotta, salt, nutmeg and pecorino romano into a mixing bowl.
  4. In another small bowl, whisk 1 large egg. Pour the whisked egg in with with the dry ingredients. Using your hands, mix the ingredients until a ball of dough forms. (Do not overmix)
  5. Put ¼ cup to ½ cup of flour on a tabletop or large cutting board. Working in 4 batches, grab a handful of the dough and use your fingers tips to roll out into a long log (It should be less than 1 inch thick). Cut the gnocchi into approximately ½ inch pieces.
  6. Once the batch of pasta is cut put them into the boiling water. Once they are floating to the top they are ready ( about 2-3 minutes). Use a slotted spoon to remove.
  7. Repeat these last 2 steps for each of the 4 batches of dough.
  8. reserve 1/3 cup of pasta water for the brown butter and sage sauce
  9. For the Brown Butter Sage Sauce:
  10. In a large pan melt 4 tbsp of butter of medium-low heat (more towards low). Allow to bubble until the top layer starts to turn a golden brown color.
  11. Remove from heat and add the reserved pasta water, sage leaves, the juice from ½ a lemon. Pour in the gnocchi and stir to coat. Add any salt and pepper to taste and top with shaved parmesan.

Notes

-The gnocchi do not freeze well. Cook all at once and eat within a day or 2 of making for best results.

-It makes enough for 4 smaller meals or 2 very large ones

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