Description

This Pumpkin Gnocchi recipe by Chef Michael Carrino contains pureed pumpkin and ricotta cheese turned into delicious gnocchi, saute in butter. A perfect fall meal.

Ingredients

• 1  Cup(s) Pumpkin Puree
1
• 1  Cup(s) Ricotta Cheese
2
• 1 3/4  Cup(s) Flour
3
• ½ one_half Tea Spoon(s) Mace (nutmeg can be substituted)
4
• 2  Tea Spoon(s) Salt
5
• 1  Each Egg
6
• 1  Each Egg Yolk
7
• ½ one_half Table Spoon(s) Butter, unsalted
8
• ½ one_half Table Spoon(s) Oil
9

Directions

1. Mix eggs, pumpkin puree and ricotta cheese until smooth.
2. Add mace and salt, taste and adjust salt if needed.
3. Fold in flour in thirds with spatula.
4. Place flour mixture into piping bag with a large round tip.
5. Let rest at room temperature for 20 minutes.
6. Pipe out gnocchi mixture onto a floured cutting board and roll gently in flour to coat the entire gnocchi mixture.
7. Cut to preferred size and place on a floured cookie sheet.
8. Place gnocchi in freezer for 10 minutes.
9. Blanch in boiling salted water until the gnocchi float.
10. Add butter and oil to a hot non stick saute pan.
11. Once butter is melted add gnocchi to pan and sauté quickly to coat.
12. Serve and enjoy!