Gnocchi is a flavored pasta dough and it can be mixed with sweet or russet potatoes, butternut squash or pumpkin. I made sweet potato gnocchi a while ago and I thought it would be fun to try it with pumpkin instead. Making gnocchi is somewhat time consuming but really isn’t too bad compared with making other pasta from scratch. All you do is mix the dough with the flavoring that you want, roll the dough into logs and cut them into small pieces. The dough is boiled and then fried. The whole process takes about 2 hours to complete but it is worth the effort as the little pillows of pumpkin practically melt in the mouth!
(Makes 8+ servings)
- 15 oz ricotta cheese
- 2 – 3 cups flour, plus extra for rolling
- 1 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3 cups pumpkin puree
- 2 egg yolks
- Mix the ricotta and egg yolks into the pumpkin puree.
- In a separate bowl whisk the flour, cinnamon, nutmeg, and salt together.
- Mix the flour gradually into the pumpkin until it forms a soft dough.
- Knead the dough for a minute (adding more flour if necessary).
- Cut the ball of dough into long thin rolls about 1 inch thick.
- Cut the rolls into 1/2 inch pieces and roll them in flour lightly
- Roll the pieces over a fork to give them ridges
- Cook the gnocchi in boiling water in small batches. Remove immediately when the pieces float to the surface (about 2-3 minutes depending on the size of the gnocchi)
- Set aside and drain for 10 minutes and then use as desired.