Honestly, I’m not a huge fan of gnocchi. Mainly because I’m not a huge fan of potatoes.
With pumpkin being super abundant (at least in canned form), I wanted to incorporate pumpkin into a main dish. Browsing through Gojee yielded me a pumpkin gnocchi recipe that I knew I had to try.
I didn’t follow the recipe entirely – particularly the pan fried part. Making pasta is already messy, so I wanted to eliminate the mess by boiling the gnocchi instead. If the dish turns out well, I’ll pan fry them next time =)
Modified from Steamy Kitchen
2 cups pumpkin puree (or 1 can)
2 cups ricotta
1 egg yolk
1 tsp kosher salt
4 cups all-purpose flour, plus more for dusting (can substitute to whole wheat if you would like)
1 stick butter or margarine
4-6 sage leaves
4 tsp balsamic vinegar
1. Combine pumpkin, ricotta, egg yolk, and salt into a bowl. Mix well.
2. Gradually add flour (1/2 cup at a time) and incorporate until the dough is easy to handle (clean and can form a ball).
3. Divide the dough into 4 sections. On a floured counter, roll each section out into a 1″ snake. Cut the snake into 1/2″ pieces. Crimp the top of each piece if you’d like (it enables you to hold more sauce). Sprinkle flour onto each piece of gnocchi.
4. Bring a large pot of water to boil. Drop in the gnocchi (a batch at a time). They are done once they float to the surface – ~2-3 minutes.
5. To make the sauce, melt the butter (or margarine) in a small saucepan under medium heat. Fry the sage for a few minutes to bring out the fragrance and flavor. Remove from heat and stir in balsamic vinegar. Pour over gnocchi just before serving.