Pumpkin Ricotta Gnocchi with Butter Sage Sauce

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A twist on a classic gnocchi dish: plump, Italian dumplings of ricotta and pumpkin with the heart of fall in a savory butter and sage sauce.

Ingredients:

• 1 cup DeLallo Whole Milk Ricotta
• 1 cup canned pumpkin
• 2 eggs
• 2 cups Parmigiano-Reggiano (1 cup grated for recipe, 1 cup shaved to serve)
• 5 cups all-purpose flour (approximately 2 cups in dough, 3 for handling)
• 2 teaspoons lemon zest
• 1 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 1 1/2 cups butter
• 10 sage leaves
• DeLallo Balsamic Vinegar, for drizzling

Directions:

Making Dough:

Combine ricotta, pumpkin, parmigiano, eggs, lemon zest, nutmeg and salt in a bowl. Mix thoroughly. Add 1 cup of flour to bowl and mix. Once combined well, lightly flour countertop or board where you will work; empty bowl. Add another cup of flour to dough mixture. Knead the dough until it comes together, using flour as necessary to prevent stickiness. Be careful not to over-flour, which will dry out dough and result in hard gnocchi.

Making Pasta:

Form wide rectangle with dough. Cut dough into about 8 pieces, 4 inches long. For shorter, heavy gnocchi, roll dough into thick ropes and cut into 1-inch pieces. Some use a fork to make ribs, others indent gently with their thumb. For thinner gnocchi, roll long ropes. Cut into 1 1/2-inch pieces. Repeat with the rest of the dough.

Note: While you are shaping gnocchi, finished gnocchi should be kept in a heavily floured area as to prevent sticking.

Also, keep in a cool place until ready to cook. No more than 45 minutes, or else place in the freezer.

Cooking Gnocchi:

Bring a large pot of water to a boil. Once boiling, add salt and then gnocchi. Gnocchi are finished once they float to the top, approximately 3 to 5 minutes.

Meanwhile, in a saucepan on medium low heat, melt butter. Once melted, add sage leaves and stir. Toss gnocchi with butter sage sauce to incorporate. On medium heat, cook together for approximately 2 minutes.

For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes. To serve, drizzle with balsamic vinegar and sprinkle with shaved Parmigiano Reggiano.

Serves 6 Printer-friendly version