Savory Pumpkin Ricotta Gnocchi with Brown Butter

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Energize your palette with these stupendous pumpkin ricotta gnocchi for a delicious fall time meal with brown butter nutty sauce and toasted walnuts. Pumpkin is stuffed in tender dumplings and combined with ricotta cheese to make a perfect, light meal. This tasty yet effortless dish will be perfect for any party or a family dinner on a regular working week.

– makes about 4 servings –

Ingredients

  • 1 cup pumpkin puree
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 cups all-purpose flour, plus additional flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup unsalted butter
  • 1 cup chopped walnuts
  • Shredded parmesan cheese that has been sieved or grated , to sprinkle on the cooked food.
  • Sage leaves fresh for garnishing (optional)


Steps

  1. In large bowl, blend pumpkin, ricotta cheese, egg, salt and nutmeg to create the smooth batter.
  2. Slowly start adding 2 cups of flour in the above mixture and mix gently to from a soft dough. Avoid overworking it.
  3. Cut the dough into four portions, each formed into a long roll about ¾ inch thick. Otherwise, they are cut in the form of gnocchi into 1-inch thick slices.
  4. Heat up some water with salt in a large pot until it boiling. Add the gnocchi and boil for 2-3 minutes until floaters. Using a slotted spoon transfer them and put it aside.
  5. In a skillet heat butter until the butter is melted and the butter has started to brown a little. Throw in chopped walnuts and cook for further 2-3 minutes stirring occasionally until the walnuts become aromatic.
  6. After which, place cooked gnocchi into the skillet and mix them gently, so that they are well coated with the brown butter.
  7. Enjoy as is, warm with grated Parmesan cheese and crispy fried sage on top.

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