Pumpkin is awesome, and if you need further proof please see:
- pumpkin chili
- sweet potato gnocchi with pumpkin cream sauce
- two (two!) pumpkin breads
- black bean pumpkin dip
- high protein pumpkin pancakes
Still not convinced? I applaud your commitment to skepticism but regret to inform you that it’s futile: prepare to be amazed by the glory of pumpkin.
Now that I’ve convinced you of pumpkin’s supremacy over basically everything else (karpouzi notwithstanding), do not even THINK of transferring your skepticism toward your own ability to make gnocchi. It goes like this: you make some dough, you cut it, you cook it. So put on your big girl panties, grab some pumpkin, and let’s make some gnocchi.
This gnocchi recipe in particular is on the sweeter side- when FlailingKef and I taste-tested the first batch we couldn’t quite decide: savory or sweet? We were happy eating something that was equal parts dinner and dessert until I decided to throw some sauteed spinach into the mix– and that’s when we knew we had “chosen wisely” and found the holy grail (shout out to the three other people still suffering through the increasingly-miserable-and-offensive How I Met Your Mother). You’ll have enough for 5-6 servings, so grab some hungry friends while you’re reaching for those panties!
Pumpkin Ricotta Gnocchi with Maple Browned Butter Sauce
- 1 c canned pumpkin
- 1 c ricotta cheese
- 1/3 c grated or shredded Parmesan cheese
- 2 large eggs
- 2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3-4 cups all-purpose flour (I used gluten free)
- lots of fresh rosemary (I used two very big sprigs)
- 1/4 c unsalted butter
- 1/4 c maple syrup
- spinach for serving (optional)
1. In a large bowl, mix together pumpkin, both cheeses, eggs, salt, cinnamon and nutmeg.
2. Add 2 cups of flour to the mix and stir to combine. Keep adding the flour 1/4 c at a time until you have a dough that is sticky but still moldable. The goal is to be able to roll out the dough into a log–so go for that consistency. Once you’ve got it, knead dough into one ball and cover with a damp towel.
3. Bring a large pot of water to a boil and let it simmer while you shape the gnocchi.
4. Flour a cutting board or your counter. Separate your dough ball into eight(ish) equal sections. Roll each section into a small log that is about half an inch thick. Then cut each log into several pieces that are about 1-inch long– now you have gnocchi!
5. Use a fork to gently indent one side of each piece of gnocchi–this will help it absorb sauce later.
6. Drop gnocchi into the boiling water a few at a time- if you cook too many at once they will stick together. Cook them until they rise to the top- when they’re floating they’re done. If you’ve got a slotted spoon, use that to pull out the gnocchi and lay them on a cookie sheet or plate. If you don’t have a slotted spoon use whatever you got. Life will go on. Repeat until all gnocchi are cooked.
10. Once you’ve got a plate full of cooked gnocchi, melt the butter in a large pan over medium-high heat and cook until there’s no more froth and the color has taken on a brown tint (but is not yet burnt!). Add the maple syrup and about three-fourths of the rosemary.
11. Add a single layer of gnocchi and let them cook for about 2 minutes. Use your slotted spoon (or alternate utensil) to remove gnocchi. Repeat until you’ve used all the gnocchi. Transfer to whatever you’re serving/storing them in and drizzle with the leftover sauce and remaining rosemary. Serve with spinach sauteed in the same pan as the butter sauce.