Pumpkin Ricotta Gnocchi

As the leaves turn and the air gets a little crisp, there’s nothing quite like a comforting bowl of Pumpkin Ricotta Gnocchi to warm your soul. I remember the first time I tried making gnocchi from scratch; it felt like stepping into a cozy Italian kitchen, where every ingredient tells a story. Pairing the sweetness of pumpkin with the creaminess of ricotta creates a luscious texture that is simply irresistible. The aroma of fresh herbs and the rich, nutty fragrance of brown butter fill the air, creating a cozy atmosphere. Gather your loved ones, roll up your sleeves, and prepare for a delightful culinary adventure that is both rewarding and delicious.

Recipe Ingredients for Pumpkin Ricotta Gnocchi

When it comes to the ingredients for Pumpkin Ricotta Gnocchi, simplicity reigns supreme. Each element plays a crucial role, contributing to the dish’s overall flavor and texture. The star players are the pumpkin, which lends a subtle sweetness, and the ricotta, which adds creaminess. Together, they create a delightful dough that you can shape into tender gnocchi.

• 14-ounce can pumpkin – Choose a quality pumpkin that’s not pie filling; this will be the main flavor.
• 1 teaspoon light brown sugar – A touch of sweetness enhances the natural flavor of the pumpkin.
• Kosher salt – Essential for bringing out all the flavors.
• 5 to 6 ounces whole milk ricotta – Provides creaminess and richness to the gnocchi.
• 1 egg – Acts as a binder, helping hold the gnocchi together.
• ¼ teaspoon freshly grated nutmeg – Adds a warm, aromatic flavor that complements the dish.
• 1 ½ plus 2 tablespoons all-purpose flour – Helps form the dough and gives structure to the gnocchi.

Cooking Instructions for Pumpkin Ricotta Gnocchi

Making Pumpkin Ricotta Gnocchi is a rewarding experience that culminates in a dish bursting with flavor. Follow these steps to create your own homemade gnocchi that will impress everyone at the table.

1. Preheat your oven to 400°F. Spoon the pumpkin onto a rimmed baking sheet and mix in the brown sugar and ½ teaspoon of kosher salt. Spread it out into an even, thin layer and bake for 15 minutes. This step helps concentrate the flavors and moisture in the pumpkin.
2. Once baked, let the pumpkin cool a bit. Weigh the cooked pumpkin; it should be around 9.5 ounces to ensure you add the right amount of ricotta.
3. In a large bowl, combine the cooled pumpkin with enough ricotta to bring the mixture to 15 ounces. For example, if your pumpkin weighs 9.5 ounces, add 5.5 ounces of ricotta.
4. Add the egg, nutmeg, and 1 teaspoon of kosher salt, stirring until well combined. This mixture should be smooth and fragrant.
5. Gradually add in 1 cup of flour, stirring just until incorporated. Avoid overmixing to keep the gnocchi light and fluffy.
6. Sprinkle 2 tablespoons of flour onto a clean work surface. Turn the dough out onto the floured surface and sprinkle with an additional ¼ cup of flour. Using your hands, gently work in the flour to form a tacky ball of dough.
7. The dough will be sticky at first, but it will smooth out as you incorporate the flour. Use light and quick motions with your hands to avoid overworking it.
8. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. This resting time allows the gluten to relax, making it easier to work with.
9. After resting, sprinkle a work surface with ¼ cup of flour and place the chilled dough on it. Cut the dough into 6 equal pieces using a knife or bench scraper.
10. Roll each piece into a log about ½-inch in diameter. You will notice the dough transforming from tacky to smooth as you roll it.
11. Using a knife or bench scraper, cut each log into 1-inch pieces. Transfer these pieces to a parchment-lined baking sheet.
12. If you’re not planning to cook the gnocchi right away, cover them with plastic wrap and store them in the fridge for up to 1 day.

Substitutions and Tips

Making Pumpkin Ricotta Gnocchi can be a fun adventure in the kitchen! Here are some helpful tips to ensure you get the best results:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a little butter.
• Freezing: You can freeze uncooked gnocchi. Just spread them on a baking sheet to freeze individually, then transfer to a bag for later cooking.
• Pairing: This dish goes wonderfully with sautéed greens or a simple salad. Consider serving it with a light garlic butter sauce.
• Variations: Feel free to experiment with different cheeses in place of ricotta. Mascarpone can add an even creamier texture.
• Serving Size: Each serving typically consists of about 6-8 pieces of gnocchi. Adjust based on your guests’ appetites!

What Goes Well With This Pumpkin Ricotta Gnocchi

Serving Pumpkin Ricotta Gnocchi opens up a world of delicious possibilities. Here are some great ideas for pairings:

• Roasted Vegetables: Serve alongside roasted seasonal vegetables like Brussels sprouts or carrots for a satisfying meal.
• Light Salads: A fresh arugula or spinach salad with a lemon vinaigrette will provide a nice contrast to the rich gnocchi.
• Cheese Options: Grated parmesan or pecorino cheese adds a lovely salty finish to the dish.
• Sauces: Drizzle with a sage butter sauce or a light cream sauce to enhance the flavors without overpowering them.
• Occasion: This dish is perfect for cozy family dinners, holiday gatherings, or as a comforting weeknight meal.
• Wine Pairing: For a special occasion, pair with a light white wine or a non-alcoholic sparkling cider for a festive touch.

FAQ

Conclusion

In summary, Pumpkin Ricotta Gnocchi is a delightful dish that brings the warmth of fall into your home. It’s a perfect blend of flavors and textures, making it great for any occasion. I encourage you to try making this comforting dish yourself; it’s a culinary journey that you won’t regret. Grab your ingredients, invite some friends over, and enjoy a delicious meal together.

Pumpkin Ricotta Gnocchi

The ultimate comfort food, Pumpkin Ricotta Gnocchi is creamy, savory, and easy to make. Enjoy this delightful dish perfect for gatherings or cozy family dinners. Make it tonight for a warm and inviting meal!

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Servings: 60 gnocchi

Course: Dinner, Side Dishes

Cuisine: Italian

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 can pumpkin (not pumpkin pie filling)
• 1 teaspoon light brown sugar
• Kosher salt
• 5 to 6 ounces whole milk ricotta
• 1 whole egg lightly beaten
• ¼ teaspoon freshly grated nutmeg
• 1 ½ plus 2 tablespoons all purpose flour plus more as needed

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Preheat your oven to 400°F. Spoon the pumpkin onto a rimmed baking sheet and mix in the brown sugar and ½ teaspoon of kosher salt. Spread it out into an even, thin layer and bake for 15 minutes. This step helps concentrate the flavors and moisture in the pumpkin.
2. Once baked, let the pumpkin cool a bit. Weigh the cooked pumpkin; it should be around 9.5 ounces to ensure you add the right amount of ricotta.
3. In a large bowl, combine the cooled pumpkin with enough ricotta to bring the mixture to 15 ounces. For example, if your pumpkin weighs 9.5 ounces, add 5.5 ounces of ricotta.
4. Add the egg, nutmeg, and 1 teaspoon of kosher salt, stirring until well combined. This mixture should be smooth and fragrant.
5. Gradually add in 1 cup of flour, stirring just until incorporated. Avoid overmixing to keep the gnocchi light and fluffy.
6. Sprinkle 2 tablespoons of flour onto a clean work surface. Turn the dough out onto the floured surface and sprinkle with an additional ¼ cup of flour. Using your hands, gently work in the flour to form a tacky ball of dough.
7. The dough will be sticky at first, but it will smooth out as you incorporate the flour. Use light and quick motions with your hands to avoid overworking it.
8. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. This resting time allows the gluten to relax, making it easier to work with.
9. After resting, sprinkle a work surface with ¼ cup of flour and place the chilled dough on it. Cut the dough into 6 equal pieces using a knife or bench scraper.
10. Roll each piece into a log about ½-inch in diameter. You will notice the dough transforming from tacky to smooth as you roll it.
11. Using a knife or bench scraper, cut each log into 1-inch pieces. Transfer these pieces to a parchment-lined baking sheet.
12. If you’re not planning to cook the gnocchi right away, cover them with plastic wrap and store them in the fridge for up to 1 day.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a little butter.
• Freezing: You can freeze uncooked gnocchi. Just spread them on a baking sheet to freeze individually, then transfer to a bag for later cooking.
• Pairing: This dish goes wonderfully with sautéed greens or a simple salad. Consider serving it with a light garlic butter sauce.
• Variations: Feel free to experiment with different cheeses in place of ricotta. Mascarpone can add an even creamier texture.
• Serving Size: Each serving typically consists of about 6-8 pieces of gnocchi. Adjust based on your guests' appetites!

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.