Last week, we made pumpkin puree from our leftover Halloween pumpkins. This week, we are using that puree to make a delicious pumpkin gnocchi.
Here's what you'll need for the gnocchi:
1 cup of pumpkin puree
1 cup of ricotta cheese
2 egg yolks
2 tsp of salt
2 tsp of brown sugar
a pinch of nutmeg
2 cups of flour
about 2 tbsp of butter
3-4 sage leaves, chopped
sour cream (for topping)
​Parmesan cheese (for topping)
1 cup of pumpkin puree
1 cup of ricotta cheese
2 egg yolks
2 tsp of salt
2 tsp of brown sugar
a pinch of nutmeg
2 cups of flour
about 2 tbsp of butter
3-4 sage leaves, chopped
sour cream (for topping)
​Parmesan cheese (for topping)
Mix first 7 ingredients together.
Roll out the dough into long, thin ropes and cut them into small rectangles.
Place the gnocchi into boiling water and wait until they float up to the top. This is the indication that they are done. It won't take long- only a few minutes.
Remove the gnocchi from the boiling water and place in a pan with some melted butter and chopped sage. Pan fry the gnocchi for a few minutes until they are nicely browned.
Place the gnocchi into boiling water and wait until they float up to the top. This is the indication that they are done. It won't take long- only a few minutes.
Remove the gnocchi from the boiling water and place in a pan with some melted butter and chopped sage. Pan fry the gnocchi for a few minutes until they are nicely browned.
Remove from pan, top with sour cream and Parmesan cheese and enjoy!