She Strengthens

Autumn Delight: Pumpkin Ricotta Gnocchi with Sage and Hazelnuts

Are you ready to indulge in a seasonal treat that will leave your taste buds dancing? Look no further than these scrumptious pumpkin ricotta gnocchi, infused with the warmth of sage and the crunch of toasted hazelnuts.

A Twist on Traditional Gnocchi

These gnocchi ditch the potato for a denser, yet still light, texture, courtesy of ricotta cheese and pumpkin purée. The result is a delightful autumnal twist on a classic Italian dish.

Game Plan: Freezing and Cooking

To make ahead, freeze the uncooked gnocchi on a baking sheet until solid, then transfer them to a resealable bag for up to 2 weeks. When ready to cook, simply drop the frozen gnocchi into boiling salted water and cook until they float, about 3 minutes.

The Recipe

Yield: 2-4 servings
Difficulty: Medium
Total Time: 1 hour 10 minutes

Ingredients

• 1 cup whole-milk ricotta cheese
• 1 cup pumpkin purée (not pie filling)
• 2 large egg yolks
• 2 teaspoons kosher salt
• 2 teaspoons packed dark brown sugar
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground white pepper
• 1 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter (1/2 stick)
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 cup crème fraîche
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup roasted, salted hazelnuts, coarsely chopped

Instructions

Step 1: Prepare the Dough

Line a baking sheet with parchment paper and lightly dust it with flour. In a fine-mesh strainer, smash and push the ricotta through, making sure to scrape the underside. Add the pumpkin, egg yolks, salt, brown sugar, nutmeg, and white pepper, and stir to combine. Mix in the flour until the dough just comes together.

Step 2: Roll Out the Dough

Generously flour a work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll each piece into an even rope, about 3/4 inch in diameter, flouring the surface as needed. Cut the rope into 3/4-inch pieces.

Step 3: Cook the Gnocchi

Bring a large pot of generously salted water to a boil. Add a third of the gnocchi and cook until they float, about 2-3 minutes. Remove with a slotted spoon and transfer to a prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.

Step 4: Sauté and Serve

Melt butter in a large frying pan over medium-high heat. Add sage and half of the gnocchi, cooking until browned, about 3 minutes. Transfer to a reserved bowl and repeat with the remaining butter, sage, and gnocchi. Reduce heat, add crème fraîche and cooking water, and whisk to combine. Cook until slightly reduced, about 3 minutes. Season with salt and black pepper, add the browned gnocchi and Parmesan, and toss to coat. Serve immediately, topped with toasted hazelnuts.