PUMPKIN-RICOTTA GNOCCHI

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“ Gnocchi can be made with a variety of ingredients, and many parts of italy have their specialty versions.  Most Americans are more familiar with gnocchi made with potatoes. Here we do a variation on ricotta gnocchi or “gnudi” by adding pumpkin puree.  These gnocchi can be easily prepared on a week night and would be a terrific first plate to a Holiday dinner”

Ingredients

  • 2 garlic cloves

  • 2 large egg yolks

  • 1 cup canned pumpkin purée

  • 1 cup drained whole-milk ricotta (about 1/2 pound)

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg, preferably fresh grated

  • 1/2 cup finely grated Parmesan or Pecorino Romano

  • 2 1/4 teaspoons kosher salt, divided, plus more

  • 1 1/8 teaspoons freshly ground black pepper, divided, plus more

  • 1 cup all-purpose flour, plus additional as needed.

Preparation

  1. Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to a pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes. *See note

  2. Bring salted water to a boil. Tie a long enough piece of butcher's twine onto the handles of the pot so that it stretches tightly across the top of the pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4–5 minutes. They will rise to the surface. (You can stir the pot to keep the gnocchi moving so they don’t stick to the bottom) Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.

  3. Serve with a butter sauce or a cream (bechamel sauce).


*Cook’s note- you can mix the gnocchi dough in a large bowl and roll the dough by hand by adding additional flour to the mixture until it can be worked into a loaf. Then cut the loaf into strips and make individual gnocchi to cook in the boiling salted water. 


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