Making Dough:

1. Combine ricotta, pumpkin, parmigiano, eggs, lemon zest, nutmeg and salt in a bowl. Mix thoroughly.
2. Add 1 cup of flour to bowl and mix.
3. Once combined well, lightly flour countertop or board where you will work; empty bowl.
4. 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:

1. Form wide rectangle with dough.
2. 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.
3. Keep finished gnocchi in a heavily floured area as to prevent sticking. Should be stored in a cool place until ready to cook. No more than 45 minutes, or else place in the freezer.

Cooking Gnocchi:

1. Bring a large pot of water to a boil.
2. Once boiling, add salt and then gnocchi. Gnocchi are finished once they float to the top, approximately 3 to 5 minutes.
3. Meanwhile, in a saucepan on medium low heat, melt butter.
4. Once melted, add sage leaves and stir.
5. Toss finished gnocchi with butter sage sauce to incorporate. On medium heat, cook together for approximately 2 minutes.
6. For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes.
7. To serve, drizzle with balsamic vinegar and sprinkle with shaved Parmigiano Reggiano.

Click here to learn how to make homemade gnocchi from scratch.

Click here to learn how to make easy homemade gnocchi with our Gnocchi Kit.