Description
Creamy Pumpkin Gnocchi is a delightful fall-inspired dish featuring soft gnocchi made with pumpkin puree and ricotta cheese, pan-fried in butter, and finished with a rich Parmesan cream sauce. This comforting recipe combines autumn flavors with a creamy texture, perfect as a unique and elegant main course or side dish.
Ingredients
Scale
Dough Ingredients
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Prepare the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined to create a consistent base.
- Add flour and form dough: Gradually add the flour to the pumpkin mixture, stirring gently until a soft dough forms. If the dough feels too sticky, sprinkle in a little more flour as needed to make it manageable.
- Knead the dough: Transfer the dough onto a floured surface and gently knead it a few times until it becomes smooth and cohesive without being tough.
- Shape the gnocchi: Divide the dough into four equal portions. Roll each portion into a rope about 1 inch in diameter on the floured surface.
- Cut gnocchi pieces: Slice each rope into 1-inch pieces forming individual gnocchi. Lightly dust them with flour to prevent sticking and set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Cook until they float to the surface, about 3 to 4 minutes.
- Remove cooked gnocchi: Using a slotted spoon, transfer the floated gnocchi to a plate and set aside to drain.
- Prepare the sauce base: Heat a large skillet over medium heat and melt the butter until it begins to bubble and foam.
- Pan-fry the gnocchi: Add the cooked gnocchi to the skillet. Cook for a few minutes, turning gently, until each gnocchi piece is lightly golden on all sides.
- Add cream and cheese: Reduce the heat to low. Pour in the heavy cream and sprinkle the grated Parmesan cheese. Stir continuously until the sauce thickens slightly and coats the gnocchi evenly.
- Garnish and serve: Remove from heat, garnish the gnocchi with fresh sage leaves, and serve warm for a rich, comforting meal.
Notes
- If the dough is too wet, add flour sparingly to avoid tough gnocchi.
- Use fresh sage for garnish to add an aromatic finish to the dish.
- Cook gnocchi in batches to prevent them from sticking together.
- Gnocchi can be made ahead and refrigerated for up to 24 hours before cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce consistency will vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
