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
Ingredients Instructions 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
-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