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golden seared pumpkin gnocchi in browned sage butter in a wide horizontal shot, plated in a shallow bowl with crispy sage leaves and grated parmesan, natural light, shallow depth of field, landscape orientation

Pumpkin Ricotta Gnocchi

Pumpkin-ricotta gnocchi are tender and pan-seared in sage butter to achieve a golden edge.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup ricotta
  • 1 egg
  • 1.5 cups flour
  • 1/2 cup grated parmesan
  • 3 tbsp butter
  • 8 sage leaves
  • 1/2 tsp salt

Method
 

  1. Stir the pumpkin, ricotta, egg, parmesan, and salt together until smooth.
  2. Fold in the flour until a soft dough forms, adding a touch more if sticky.
  3. Roll into ropes and cut into bite-size pieces.
  4. Boil in salted water until they float, about 2 minutes, then drain.
  5. Melt the butter with the sage in a skillet and sear the gnocchi until golden.
  6. Serve warm with extra parmesan grated over the top.

Notes

Keep the dough soft and don't overwork it for the lightest gnocchi.