Description
A comforting and indulgent dish featuring pumpkin and ricotta gnocchi tossed in nutty brown butter and topped with walnuts.
Ingredients
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter
- 1/2 cup walnuts, toasted and chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- In a bowl, mix pumpkin puree, ricotta cheese, and egg until combined.
- Gradually add flour until a soft dough forms, being careful not to overwork it.
- Shape the dough into small pieces to form the gnocchi.
- Bring a large pot of salted water to a boil.
- Add gnocchi to boiling water and cook until they float, about 2-3 minutes.
- In a skillet, melt the butter over medium heat until browned and nutty.
- Toss the cooked gnocchi in the brown butter and add chopped walnuts.
- Serve garnished with Parmesan cheese and enjoy!
Notes
For a dairy-free version, substitute ricotta with cashew cream. For gluten-free options, use a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian