Description
Soft pillow-like gnocchi infused with sweet pumpkin, ricotta, and nutmeg folds beautifully in a garlicky butter-sage cream sauce, each bite melting with rich Parmesan and autumnal warmth.
Ingredients
- 500 g pumpkin puree
- 400 g ricotta cheese
- 150 g grated Parmesan cheese
- 1 egg
- 1 tsp ground nutmeg
- 300 g all-purpose flour
- 1 tsp salt
- 50 g unsalted butter
- 2 cloves garlic minced
- 50 ml heavy cream
- 10 leaves fresh sage
Instructions
- In a large bowl combine pumpkin puree, ricotta, Parmesan, egg, nutmeg, and salt and mix until smooth.
- Gradually add the flour and stir until a soft dough forms.
- Turn the dough onto a floured surface and divide into ropes about 2 cm thick.
- Cut the ropes into 2 cm pieces and gently press each with a fork to create ridges.
- Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface, about 2 minutes, then drain.
- In a large skillet melt the butter over medium heat, add garlic and sage, and cook until fragrant.
- Stir in the heavy cream and toss in the drained gnocchi until well coated and heated through.
- Serve the gnocchi hot topped with extra grated Parmesan and a few sage leaves.
Notes
- Use starchy pumpkin puree for a light and tender gnocchi texture.
- Dust the gnocchi lightly with flour to prevent sticking before cooking.
- Cook gnocchi in small batches to avoid overcrowding and ensure even cooking.
- Substitute fresh sage with rosemary or thyme for a different flavor profile.