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
Scale
- 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