Tender Pumpkin Gnocchi

Ingredients

Dough

  • 1 lb. pumpkin puree, canned or homemade

  • 2 cups all purpose flour

  • ½ cup whole milk ricotta cheese, strained

  • 1 cup grated parmesan

  • 1 egg

  • ⅛ tsp. fresh nutmeg

  • ½ tsp. salt

  • Fresh ground pepper

  • Vito & Joe’s Olive Oil

Sauce

  • 4 tbsp. butter

  • ¼ cup walnuts, chopped

  • ¼ tsp. dried rosemary

  • 1 clove garlic

  • Salt

  • Fresh ground pepper

  • Vito & Joe’s Olive Oil

How to Prepare

  1. In a large mixing bowl, combine 2 cups flour, ½ tsp. salt, ⅛ tsp. fresh nutmeg, and 1 cup grated parmesan. Create a well in the middle and add 1 egg, 1 lb. pumpkin puree, and ½ cup ricotta. Begin incorporating the wet ingredients to form a dough, but don’t overwork it. Once everything is combined, set aside.

  2. Heat a saucepan over low heat. Add 4 tbsp. butter and a splash of Vito & Joe’s Olive Oil. Use a garlic press or microplane to add 1 clove of crushed garlic. Add ¼ tsp. rosemary, ¼ cup chopped walnuts, a pinch of salt, and freshly cracked pepper.

  3. Stir everything for around 3 minutes, letting the butter softly bubble and not brown. Turn the heat off, cover, and set aside.

  4. Bring a large pot of salted water to a boil.

  5. Flour your workspace and hands and grab a handful of dough. Roll the dough out into a log, a little thicker than your thumb. Cut the log into pieces about an inch long.

  6. Use a gnocchi board or fork to roll out each piece, softly rolling the dough down the surface using your thumb.

  7. Add gnocchi to boiling water. Add a splash of Vito & Joe’s Olive Oil to a serving dish. When the gnocchi float to the top, let them cook for 1 to 3 minutes more, then remove them from the water using a slotted spoon and put them into the oiled serving dish, mixing them a bit so they don’t stick together.

  8. Top with butter sauce and grate parmesan on top. Enjoy!