Description
Soft, pillowy pumpkin dumplings made with ricotta cheese and nutmeg. Pan-seared for a golden crust and served with autumn flavors.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup ricotta cheese, strained
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter for searing
Instructions
- In a medium bowl, stir together pumpkin puree, nutmeg, and salt until smooth.
- Mix in the strained ricotta cheese and the beaten egg until well combined.
- Gently fold in the grated Parmesan and flour, mixing only until a soft dough forms and pulls away from the bowl.
- Turn dough onto a floured surface and divide into four equal parts.
- Roll each part into a rope about 1/2 inch thick and cut into 1-inch pieces.
- Bring a large pot of salted water to a boil and drop the gnocchi in.
- Remove gnocchi with a slotted spoon as soon as they float to the surface.
- Heat butter in a skillet over medium heat and sauté gnocchi until golden brown on both sides.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling/Sautéing
- Cuisine: Italian-inspired