Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce
Recipe Introduction
Ever wondered how to make autumn taste like a hug? Well, wonder no more. This Pumpkin Ricotta Gnocchi recipe is it.
Trust me. The sweetness of pumpkin ricotta mixed with nutty brown butter? Forget about it. You have to try it.
Autumn's Best Bite: What is Pumpkin Ricotta Gnocchi?
Pumpkin Ricotta Gnocchi isn't just another pasta dish. It's like Italy met Halloween and had a delicious baby. Its origin is Italian comfort food.
But this is a seasonal twist. It's medium difficulty. Expect about 1 hour and 20 minutes from start to finish.
This recipe makes 4 servings. Perfect for a cosy night in.
Why You'll Love this Recipe
Homemade gnocchi recipe might sound intimidating. But the pumpkin ricotta adds such a smooth texture. These little pumpkin dumplings have a little secret! Pumpkin is packed with Vitamin A.
So, you're basically eating sunshine. Serve Pumpkin Ricotta Gnocchi in a bowl with some good Parmesan. It's a restaurant quality dish you can make at home.
Ready to dive in? First, let's gather the ingredients.
Ingredients & Equipment: Time to Gather Your Squad!
Right, let's talk ingredients! honestly, getting the right stuff makes all the difference. We want this Pumpkin Ricotta Gnocchi to be amazing, right? Plus, the right equipment makes the process so much easier.
I remember once trying to make gnocchi without a potato ricer... absolute disaster!
Main Ingredients: The Stars of the Show
- All-Purpose Flour: 1 ½ cups (210g) . Use more for dusting!
- Pumpkin Puree: 1 cup (225g) . Not pumpkin pie filling, okay?
- Ricotta Cheese: ½ cup (120g) , drained well. Super important!
- Large Egg: Just 1!
- Ground Nutmeg: ¼ teaspoon . Gives it that warmth.
- Salt: ½ teaspoon .
- Black Pepper: ¼ teaspoon .
The pumpkin puree is key. It needs to be good quality, smooth, and flavourful. Also, ricotta cheese , must be well drained.
Otherwise, the gnocchi dough will be too wet and sticky. Honestly, I’ve learned this the hard way.
Seasoning Notes: Flavour Power!
Forget boring food. We're making Brown Butter Sage Sauce .
- Essential Spice Combinations: Nutmeg is the secret weapon here!
- Flavor Enhancers and Aromatics: Sage, obviously. Fresh is always best!
- Quick Substitution Options: Can't find fresh sage? A pinch of dried will do in a pinch.
Think about the aroma of brown butter sage sauce filling your kitchen. Yum! This sauce really elevates the Pumpkin Ricotta Gnocchi .
Serve Pumpkin Ricotta Gnocchi in this sauce and your guest will feel like they are in Italy.
Equipment Needed: The A-Team
- Large Pot: For boiling those little pumpkin dumplings !
- Potato Ricer (Optional): Trust me, it makes life easier.
- Large Mixing Bowl: For getting your dough all mixed!
- Pastry Scraper or Bench Knife: To cut the dough.
- Slotted Spoon: For rescuing those floaty gnocchi.
- Large Skillet: For browning that butter and making it magical.
Don't stress if you don't have everything . A fork can sub for a ricer. A good knife will do for the bench scraper.
Remember, it's all about having fun. Making homemade gnocchi recipe is easier than it sounds. These Italian pumpkin recipes are a delight.
Alright, buckle up buttercups, because we're diving headfirst into the art of the perfect Pumpkin Ricotta Gnocchi ! Forget those rubbery, store-bought things.
We're making pillowy clouds of pasta, people. I'm talking about the kind of Gnocchi with pumpkin and sage that makes you want to curl up by the fire with a good book.
Honestly, this Homemade gnocchi recipe is easier than you think. My nonna showed me, and now I'm showing you!
Prep Like a Pro
Alright, let's get our mise en place on. It sounds fancy, but it just means get everything ready. Measure your 1 ½ cups (210g) all-purpose flour , 1 cup (225g) pumpkin puree , and your ½ cup (120g) ricotta cheese .
And always use the real stuff, not pumpkin pie filling. Trust me on this one. Drain that ricotta like your life depends on it! Soggy ricotta equals sad, soggy gnocchi.
We don't want that. If you don't have one, you can wrap the ricotta in paper towels and squeeze out as much liquid as possible.
The Gnocchi Groove: step-by-step
- Mix the wet stuff : In a bowl, get cozy with pumpkin puree, ricotta cheese, 1 large egg, ¼ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper . Mix until happy.
- Flour Power : Slowly add flour , mixing till a soft dough forms. Don't overmix.
- Rest Easy : Knead gently, then wrap and chill for at least 30 minutes . This is key.
- Shape It Up : Roll dough into ropes, cut into ½-inch pieces.
- Fork Yeah : (Optional) Roll over a fork for those sauce grabbing ridges. I love the texture!
- Boil Time : Drop into boiling, salted water. They're done when they float. Then cook for one extra minute. This takes about 2- 3 minutes .
- Brown Butter Magic : Melt 6 tablespoons (85g) unsalted butter in a pan. Watch it like a hawk till nutty brown. This takes around 3- 5 minutes . Be careful and don't burn it.
- Sage Sensations : Remove from heat, add ¼ cup fresh sage leaves . Oh my gosh, the aroma!
- Toss the pumpkin ricotta gnocchi into that brown butter sage sauce to complete the Pumpkin Ricotta Pasta . Then, just like magic, it is ready to Serve Pumpkin Ricotta Gnocchi in the skillet.
Pro Tips That'll Blow Your Mind
First, always gently knead. Remember, the more you work that dough, the tougher those Pumpkin Dumplings become. Nobody wants tough dumplings.
Another pro tip is to cook the dumplings in batches. It will help you cook them evenly without sticking.
Avoid disaster
Overmixing the dough. I swear, it's the number one gnocchi killer. Keep a close eye on that butter. Burnt butter is a sad, sad thing. Nobody wants bitter Autumn pasta dishes .
So there you have it my totally foolproof (hopefully!) guide to making Italian pumpkin recipes . Now go forth and conquer the kitchen. Your taste buds will thank you.
Recipe Notes: Nailing Your Pumpkin Ricotta Gnocchi
Okay, so you're about to tackle these gorgeous little Pumpkin Ricotta Gnocchi ! Before you dive in, let's chat about a few things that'll help you make them perfect.
Honestly, making gnocchi can be a tad intimidating at first. But trust me, with these tips, you’ll be grand!
Plating Perfection: How to Serve Pumpkin Ricotta Gnocchi in Style
Let's be real, we eat with our eyes first! Serve Pumpkin Ricotta Gnocchi in a shallow bowl, nestled prettily. A sprinkle of extra Parmesan and a few fresh sage leaves really elevate the dish.
For a rustic touch, try a wooden bowl.
Looking to make it a full-on feast? A simple side salad with a lemon vinaigrette cuts through the richness of the sauce.
Roasted vegetables, like Brussels sprouts, are always a winner too. And don’t forget the wine! A crisp Pinot Grigio complements the flavors beautifully.
Smart Storage: Keeping Your Gnocchi Fresh
Right, so you've made a HUGE batch of Pumpkin Dumplings (because why not?). Now what?
Leftover Pumpkin Ricotta Gnocchi can be stored in the fridge for up to three days. Make sure they are in an airtight container.
To reheat, gently pan-fry them with a little extra butter for a crispy edge, or just microwave.
Freezing is also an option. Spread the cooked and cooled gnocchi in a single layer on a baking sheet. Freeze them solid, then transfer them to a freezer bag.
Cook them straight from frozen in boiling water. Honestly, it works a treat! They’ll keep for about two months.
Gnocchi Gone Wild: Fun Variations
Fancy a little twist? If you're avoiding gluten, use a gluten-free flour blend. I’ve tried it, and it works surprisingly well! You can also sub out the Pumpkin Ricotta for another cheese such as goats cheese.
For a seasonal swap, try using butternut squash puree instead of Pumpkin Puree . It gives a similar sweet and earthy flavor.
And instead of sage, you could use rosemary for a different herbal note. Honestly, get creative!
Nutrition Nuggets: A Quick Look
Okay, nutrition isn't always the most exciting part, but it's good to know what you're eating! Each serving of these Gnocchi with Pumpkin and Sage provides a good mix of carbs, protein, and healthy fats.
Autumn pasta dishes like these are also packed with vitamins A and C from the pumpkin. Plus, ricotta adds a nice boost of calcium. It’s all about balance, innit?
So there you have it! All the little tips and tricks you need to make these Homemade Gnocchi recipe a smashing success.
Don't be afraid to experiment and have fun. Happy cooking, and remember, even if they aren't perfect, they'll still taste delicious! Get ready to master Italian pumpkin recipes
Frequently Asked Questions
Why did my pumpkin ricotta gnocchi turn out tough? I was hoping for something more pillowy!
Tough gnocchi is a common woe, a bit like a soggy bottom on the Great British Baking Show! The most likely culprit is overmixing the dough. Overmixing develops the gluten in the flour, leading to a chewier, less tender result.
Mix the dough only until it just comes together, and handle it gently when shaping the gnocchi. A light touch is key to ensuring they are light and fluffy.
Can I freeze pumpkin ricotta gnocchi, and if so, what's the best way to do it?
Yes, you absolutely can freeze these little autumnal delights! First, lay the uncooked gnocchi in a single layer on a baking sheet lined with parchment paper. Freeze them until solid, then transfer them to a freezer bag or container. This prevents them from sticking together.
When you're ready to cook, you can drop them directly into boiling water no need to thaw. They may take a minute or two longer to cook from frozen.
I don't have fresh sage. Can I still Serve Pumpkin Ricotta Gnocchi in this delicious sounding brown butter sauce using dried sage?
While fresh sage is the bee's knees in a brown butter sauce, dried sage can certainly work in a pinch! Just remember that dried herbs are more potent than fresh, so you'll need to use less. Start with about 1 teaspoon of dried sage for every ¼ cup of fresh sage called for in the recipe and adjust to taste.
Be sure to add it to the melted butter a little earlier to give it time to rehydrate and release its flavor.
Help! My brown butter sauce burned! What did I do wrong, and can I save it?
Oh dear, burnt butter is a right bummer, isn't it? It happens to the best of us! The main reason butter burns is because it's cooked at too high a temperature. Keep the heat at medium, and swirl the pan constantly to ensure even browning.
Unfortunately, once the butter is burnt, there's no turning back the bitter flavor is there to stay. Toss it and try again, keeping a closer eye on the process this time.
What can I serve with Pumpkin Ricotta Gnocchi to make it a complete meal?
These gnocchi are delicious but need some friends on the plate! A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish. Roasted vegetables like Brussels sprouts, asparagus, or butternut squash are also excellent choices.
For a heartier meal, consider adding grilled chicken or sausage.
Is there a way to lighten up this recipe? Serve Pumpkin Ricotta Gnocchi is such a rich dish!
Absolutely! You can lighten things up by using part skim ricotta cheese instead of whole milk ricotta. When you Serve Pumpkin Ricotta Gnocchi, reduce the amount of butter in the sauce by a tablespoon or two, and you can add a squeeze of lemon juice to brighten the flavors and cut through the richness.
Serving with a large, vibrant salad will balance the meal nicely.
Pumpkin Ricotta Gnocchi With Brown Butter Sage S
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 18g |
| Fiber | 3g |
