Pumpkin And Ricotta Gnocchi Recipes

PUMPKIN AND RICOTTA GNOCCHI

Pumpkin and Ricotta Gnocchi image

Our pumpkin and ricotta gnocchi are a twist on the classic. This recipe is so easy it's almost sinful! By using ricotta instead of the more traditional potatoes, you end up with little pillows that are light and fluffy. The consistency of an italian pumpkin is less watery than our traditional orange "halloween" pumpkins and is more like a butternut squash. Use the traditional pumpkin or butternut squash for a similar taste.

Time 1h

Yield 4-6

Number Of Ingredients 11

Ingredients

400g pumpkin
225g ricotta
polenta flour to dust trays (optional)
250g flour plus extra for putting on work surface to roll gnocchi
20g butter
2 eggs
50g parmiggiano
1 tsp salt
pepper and ground nutmeg to taste
drizzle of olive oil
polenta flour to dust trays

Steps:

PREHEAT your oven to 200C. PEEL your pumpkin and remove the seeds from the inside. CUT into 2cms cubes and place on a baking tray. SEASON with salt and pepper and a little drizzle of olive oil Cook for 40 mins or until soft and tender. MASH it until smooth and stir in the ricotta, butter, parmigiano, salt, pepper and nutmeg. ADD the eggs and flour and combine until it forms a soft dough yet does not stick to your hands. Add a little extra flour if necessary. ROLL into long into a long sausage shape. Take a knife and cut the dough into small, even squares approx. 2cm. DUST some trays with polenta and place your finished gnocchi onto them. Try not to overcrowd the trays so they don't stick together. You can either freeze them on the trays, or cook them immediately from fresh. PLACE a saucepan of water on the heat, pop the gnocchi into the boiling water and cook until they start floating to the top (when they float it means they are cooked - approximately 1-2 minutes) SCOOP them out of the water with a slotted spoon and place onto your serving dish. SERVE with melted butter and sage leaves and a sprinkle grated parmigiano on top

RICOTTA-PUMPKIN GNOCCHI WITH BROWN BUTTER

Ricotta-Pumpkin Gnocchi with Brown Butter image

Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor. The gnocchi cook up fast thanks to this awesome hack: Instead of tediously rolling the dough by hand, pipe it directly from a pastry bag into the boiling water, using a piece of butcher twine tied across the pot to "cut" the dough into pieces.

Provided by Katherine Sacks

Categories Vegetarian Dinner Pumpkin Pasta Squash Fall Ricotta Broccoli Pine Nut No Meat, No Problem

Yield 4 servings

Number Of Ingredients 17

Ingredients

6 garlic cloves, divided
2 large egg yolks
1 cup canned pumpkin purée
1 cup drained whole-milk ricotta (about 1/2 pound)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup finely grated (about 1 1/4 ounces) plus 1/4 cup shaved Parmesan, divided
2 1/4 teaspoons kosher salt, divided, plus more
1 1/8 teaspoons freshly ground black pepper, divided, plus more
1 cup all-purpose flour
1/2 pound broccolini, trimmed, cut in half lengthwise, then crosswise
1/2 cup (1 stick) unsalted butter
1 medium delicata squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons
Vegetable oil (for greasing)
2 tablespoons pine nuts
Special Equipment
A pastry bag with a 1" round tip; butcher's twine

Steps:

Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
Do Ahead
Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.

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