Pan-Fried Pumpkin Gnocchi
- 1/2 cup skim milk ricotta
- 1/2 cup canned pumpkin
- 1/2 cup freshly grated parmegiano reggiano
- 1 large egg yolk
- 1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
- 1 teaspoon kosher salt (or 1/2 tsp table salt)
- 1 cup all purpose flour, sifted plus more for dusting
- 3 tablespoons butter, divided
- 2 tablespoon olive oil, divided
- 2 tablespoons good quality balsamic vinegar
- 3 sprigs fresh sage, plus more for garnish
- shaved parmegiano reggiano for serving (use vegetable peeler)
- Produce
- Lemon (1 teaspoon)
- Pumpkin, canned (1/2 cup)
- Sage, fresh (3 sprigs)
- Condiments
- Balsamic vinegar, good quality (2 tablespoons)
- Cooking & Baking
- All purpose flour (1 cup)
- Kosher salt (1 teaspoon)
- Olive oil (2 tablespoon)
- Dairy
- Butter (3 tablespoons)
- Skim milk ricotta (1/2 cup)
- Refrigerated
- Egg yolk, large (1)
- Other
- 1/2 cup freshly grated parmegiano reggiano
- shaved parmegiano reggiano for serving (use vegetable peeler)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published November 9, 2009 (3 years ago).
58 people saved this recipe.
