Heavenly Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts: A Cozy Autumn Classic
There’s something about the crispness in the air and the vibrant autumn colors that makes you crave warm, comforting dishes. This Heavenly Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts is just that! Having made this dish countless times with family and friends, I can assure you it’s a perfect combination of flavors that embodies the essence of fall.
Why Make This Recipe
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Flavorful Comfort: The sweet, nutty pumpkin pairs beautifully with the rich creaminess of ricotta, creating a deliciously unique gnocchi that feels like a warm hug on a chilly day.
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Nutrient-Packed: Pumpkin is loaded with vitamins A, C, and fiber, making this dish a nourishing choice for your autumn meals.
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Quick and Simple: Once you master the art of gnocchi, this recipe comes together in less than an hour, making it perfect for a weeknight dinner or a special occasion.
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Impressive Dish: Serve this to friends or family, and they’ll think you’ve slaved all day in the kitchen—when in reality, it’s a straightforward process!
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Personal Touch: I adore this recipe because it reminds me of cozy evenings spent at home, sharing plates of homemade food with loved ones.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy
- Cooking Method: Boiling and sautéing
This dish involves rolling and cutting the gnocchi from a simple dough made of pumpkin and ricotta, followed by a quick boil and a beautiful brown butter sauce to finish.
My Experience Making This Recipe
Testing this recipe was a delightful journey. Initially, I struggled with getting the right consistency for the gnocchi, finding the balance between the moist pumpkin and the dry flour. After a few trials, I learned that it’s crucial to use just enough flour to keep the dough from being sticky but not so much that the gnocchi become dense.
How to Make Heavenly Pumpkin Ricotta Gnocchi
To prepare this dish, start by mixing cooked pumpkin puree with ricotta, egg, and a pinch of salt. Gradually incorporate flour until the dough forms. Roll it out into ropes, cut them into pieces, and gently shape with a fork to create that classic gnocchi indentation. Boil them until they float—indicating they’re ready. Meanwhile, you’ll be preparing a nutty brown butter sauce with garlic and walnuts to elevate the dish to perfection.
Expert Tips for Success
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Pumpkin Purée: Always use pure pumpkin purée rather than pumpkin pie filling, as the latter contains added spices and sugar. For the best flavor, opt for homemade purée if you have the time.
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Flour Adjustment: Start with less flour than you think you need. You can always add more, but too much flour can make the gnocchi dense and chewy.
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Flour Choice: Use all-purpose flour for best results. If you are gluten-sensitive, consider using a gluten-free flour blend specifically designed for pasta.
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Fork Technique: When shaping the gnocchi, the fork not only creates the traditional grooves for sauce adhesion but also helps in preventing sticking.
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Monitor the Butter: Brown butter can turn from beautiful to burnt quickly, so keep a close eye on it as the milk solids begin to toast.
How to Serve Heavenly Pumpkin Ricotta Gnocchi
Serve the gnocchi warm topped with the brown butter sauce and toasted walnuts. For an added splash of color and freshness, garnish with chopped sage or parsley. You could also pair it with a light arugula salad on the side or serve it with crispy Brussels sprouts for a more hearty meal. This dish is perfect for cozy dinner parties or laid-back family gatherings.
Storage and Reheating Guide
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To freeze, lay the uncooked gnocchi on a baking sheet to freeze individually, then transfer to a freezer bag where they can last up to 2 months. For reheating, gently sauté in a pan with some butter until warmed through, avoiding a microwave to maintain texture.
Recipe Variations
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Dairy-Free: Substitute ricotta with a nut-based cheese or silken tofu, and use plant-based butter for the sauce.
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Spice it Up: Add a pinch of nutmeg and cinnamon to the dough for an extra layer of warmth and flavor.
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Nut-Free: For a nut-free version, replace walnuts with crispy sautéed breadcrumbs or sunflower seeds for crunch.
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Vegetable Blend: Try adding cooked spinach or sautéed mushrooms mixed into the gnocchi for extra nutrition and flavor.
Nutritional Highlights
This gnocchi is a great source of complex carbohydrates from the pumpkin and provides healthy fats from the walnuts. A serving contains approximately 300 calories, with healthy doses of vitamin A and fiber. This recipe is vegetarian-friendly, but it’s important to check individual ingredient labels for allergens.
Troubleshooting Common Issues
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Sticky Dough: If your dough feels sticky, add a little flour at a time until it reaches a workable consistency, but don’t overdo it!
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Gnocchi Falling Apart: If your gnocchi disintegrate in the boiling water, they may need more flour in the dough, or your water may not be at a rolling boil.
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Too Dry: If the gnocchi are tough and chewy, it’s likely due to too much flour. It’s always best to err on the side of less flour when making the dough.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Absolutely! Just steam or roast fresh pumpkin until tender, then mash it into a smooth purée for the recipe.
2. How do I know when the gnocchi are done cooking?
Once they float to the surface, they are typically done. This usually takes about 2-3 minutes of boiling.
3. Can I prepare the gnocchi ahead of time?
Yes! You can make the gnocchi and refrigerate or freeze them before cooking. Just be sure to separate them on a sheet to avoid sticking.
4. What’s the best way to reheat leftovers?
The best way is to sauté them in a pan with a bit of butter or oil to revive their texture instead of microwaving.
This Heavenly Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts is not only a beautiful dish but also a celebration of seasonal flavors. Enjoy making this culinary delight in your kitchen while embracing the warmth of autumn! Print
Heavenly Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy autumn classic that combines sweet pumpkin and creamy ricotta to create a comforting dish, topped with nutty brown butter and walnuts.
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 2 to 3 cups all-purpose flour
- 1/2 cup walnuts, chopped
- 1/2 cup unsalted butter
- Optional: chopped sage or parsley for garnish
Instructions
- Mix the pumpkin puree, ricotta cheese, egg, and salt in a bowl.
- Gradually incorporate flour until a dough forms, being careful not to make it too sticky.
- Roll the dough into ropes, cut them into pieces, and shape with a fork.
- Boil the gnocchi in salted water until they float, indicating they are ready.
- In a separate pan, melt the butter and cook until it turns golden brown, then add the walnuts to toast them.
- Serve the gnocchi warm topped with brown butter sauce, walnuts, and optional herbs.
Notes
Use pure pumpkin puree instead of pumpkin pie filling for best results. Adjust flour as needed for dough consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg