Pumpkin Ricotta Gnocchi
- 1 cup of pureed pumpkin or winter squash
- 1 cup ricotta (use whole milk for best results)
- 2 large eggs
- 2 teaspoons kosher salt
- 1/4 cup parmesan or pecorino cheese
- 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour
- 2-3 teaspoons minced fresh sage
- 1/4 cup unsalted butter
- Black pepper to taste
- Truffle salt to taste (optional)
- This recipe is vegetarian
- Produce
- Pumpkin or winter squash (1 cup)
- Sage, fresh (2 teaspoons)
- Cooking & Baking
- Black pepper (1)
- Cake flour (3 cups)
- Kosher salt (2 teaspoons)
- Truffle salt (1)
- Dairy
- Butter, unsalted (1/4 cup)
- Parmesan or pecorino cheese (1/4 cup)
- Ricotta (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published January 11, 2012 (1 year ago).
461 people saved this recipe.
