Ingredients

The following ingredients have 3 Servings
  • 8  ounces ricotta cheese
  • 4  ounces pumpkin puree 
  • 1/4 cup finely grated parmesan cheese
  • 1 1/2 to 2 cups all-purpose flour
  • 1 large egg + 1 egg yolk, (lightly beaten)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • for serving: shaved parmesan cheese
  • 8 tablespoons unsalted butter
  • 1 vanilla bean, (seeds scraped)
  • 2 tablespoons unsalted butter
  • 1 handful fresh sage

Instruction

  • Place the ricotta on a triple layer of paper towels. Cover it with another triple layer and press down, releasing liquid from the cheese. Scoop the cheese into a bowl and weigh out exactly 6 ounces for the gnocchi. If there is any leftover, use it for another dish! (or spread it on bread. mmmm.)
  • In a bowl, stir together the ricotta, pumpkin 1 1/4 cups of the flour, cheese, eggs, salt and pepper until just combined – using a rubber spatula. Add the remaining flour 1 tablespoon at a time until the dough comes together, form a ball. Press it into a disk on a floured surface and cut it into four equal pieces. Take each piece and roll it into a log about 16 to 18 inches long. Cut 1-inch pieces with a sharp knife.
  • To cook, bring a pot of salted water to a boil. Once it’s simmering, add the gnocchi and cook about 2 to 3 minutes, until it floats for about 30 seconds. Remove with a large slotted spoon or sieve to drain.
  • Toss the gnocchi with the brown butter, fried sage and shaved parmesan. Serve immediately.