Pumpkin Ricotta Gnocchi

Pumpkin ravioli with brown butter and sage is a classic for a reason: The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven. But making ravioli requires a fair bit of skill. Gnocchi, however, are easy to make once you get the hang of it.

The key to making any dumplings is to make them as light as possible. We’ve all had leaden lumps of unhappiness before; they’re memorable, and not in a good way.

What keeps these gnocchi fluffy are the ricotta cheese and a light hand with the flour. Gnocchi dough is often sticky, and it’s the ability to resist the urge to keep adding more and more flour that separates a good dumpling from a heavy one.

Keep in mind that some squashes are drier than others, and some pumpkins can be really wet. And the wetter the squash, the more flour you’ll need to hold the dough together — and that makes heavy gnocchi. While any winter squash (except spaghetti squash) should work with this recipe, I prefer to use butternut or kabocha squash.

INGREDIENTS

• 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)*
• 1 cup ricotta (use whole milk for best results)
• 2 large eggs
• 2 teaspoons kosher salt
• 1/4 cup parmesan or pecorino cheese
• 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour
• 2-3 teaspoons minced fresh sage
• 1/4 cup unsalted butter
• Black pepper to taste
• Truffle salt to taste (optional)

METHOD

1. Make the pumpkin ricotta gnocchi dough: Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work.
2. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log.
3. ..................................

for full recipes please see : www.simplyrecipes.com

Share this post