Pumpkin Ricotta Gnocchi with Vanilla Brown Butter
User Reviews
5
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Total Time
45 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Pumpkin Ricotta Gnocchi with Vanilla Brown Butter
Description
The gnocchi dough is crafted by pressing ricotta to remove excess moisture, then mixing it with pumpkin puree, finely grated parmesan, eggs, salt, and pepper. The mixture is gradually combined with all-purpose flour until it holds together. Rolled into logs and cut into bite-sized pieces, the gnocchi are cooked in boiling salted water until they float, indicating doneness.
While the gnocchi cook, brown butter is made by melting unsalted butter and cooking it until golden with vanilla bean seeds, imparting a rich, aromatic flavor. Separately, sage leaves are fried in butter for a crisp, herbaceous garnish. Tossing the gnocchi in the vanilla brown butter sauce before serving creates a silky coating that complements the pumpkin's mild sweetness and the ricotta's creaminess.
Shaved parmesan cheese finishes the dish, adding a salty, nutty note that contrasts the sweet and buttery elements. This rustic yet elegant preparation offers a comforting pasta dish with balanced flavors and textures.
Ingredients
- 8 ounces ricotta cheese
- 4 ounces pumpkin puree
- 1/4 cup Parmesan Cheese finely grated
- 1 1/2 to 2 cups all-purpose flour
- 1 egg lightly beaten, plus 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan Cheese shaved, for serving
vanilla brown butter
- 8 tablespoons butter unsalted
- 1 vanilla bean seeds scraped
fried sage
- 2 tablespoons butter unsalted
- 1 sage handful, fresh
Instructions
- Place the ricotta on a triple layer of paper towels. Cover it with another triple layer and press down, releasing liquid from the cheese. Scoop the cheese into a bowl and weigh out exactly 6 ounces for the gnocchi. If there is any leftover, use it for another dish! (or spread it on bread. mmmm.)
- In a bowl, stir together the ricotta, pumpkin 1 1/4 cups of the flour, cheese, eggs, salt and pepper until just combined – using a rubber spatula. Add the remaining flour 1 tablespoon at a time until the dough comes together, form a ball. Press it into a disk on a floured surface and cut it into four equal pieces. Take each piece and roll it into a log about 16 to 18 inches long. Cut 1-inch pieces with a sharp knife.
- To cook, bring a pot of salted water to a boil. Once it’s simmering, add the gnocchi and cook about 2 to 3 minutes, until it floats for about 30 seconds. Remove with a large slotted spoon or sieve to drain.
- Toss the gnocchi with the brown butter, fried sage and shaved parmesan. Serve immediately.
vanilla brown butter
- Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and add in the vanilla beans. Continue to whisk for another 30 seconds.
fried sage
- Place the butter in a skillet over medium heat. Once melted and sizzling, add in the sage leaves and cook for 30 seconds on each side. Remove them and place on a paper towel to drain excess butter.
User Reviews
Overall Rating
5
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