Description
Learn how to make delicious roasted pumpkin gnocchi from scratch with this easy recipe! Perfect for cozy fall dinners. Click here to get cooking!
Ingredients
- 2 cups pumpkin puree (480 ml)
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 cup (240 ml) ricotta cheese (240 grams)
- 1/2 cup (120 ml) grated alternative cheese (50 grams)
- 1 large egg
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) ground nutmeg (1 gram)
- 1/4 teaspoon (1 ml) black pepper (0.5 grams)
- 2 tablespoons olive oil (30 ml)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin puree and ricotta cheese.
- Add the egg, salt, nutmeg, and black pepper. Mix well.
- Gradually add flour to the mixture, stirring until a dough forms.
- Transfer the dough to a floured surface. Knead gently until smooth.
- Divide the dough into 4 equal parts.
- Roll each part into a long rope, about 1/2-inch thick.
- Cut each rope into 1-inch pieces to form gnocchi.
- Place the gnocchi on the prepared baking sheet.
- Bring a large pot of salted water to a boil.
- Add gnocchi to the boiling water in batches.
- Cook until they float to the surface, about 2-3 minutes.
- Remove gnocchi with a slotted spoon and drain well.
- In a large skillet, heat olive oil over medium heat.
- Add gnocchi to the skillet in a single layer.
- Cook until golden and crispy, about 2-3 minutes per side.
- Transfer gnocchi to a serving dish.
- Sprinkle with grated Parmesan cheese.
- Serve warm and enjoy.
Notes
- For a more flavorful experience, consider using a blend of cheeses such as Parmesan, mozzarella, or Gruyere instead of the alternative cheese.
- Ensure the pumpkin puree is well drained to prevent excess moisture in the gnocchi dough.
- Enhance the final dish by garnishing with chopped parsley or basil for a touch of freshness.
