Hello friends and Happy Monday!! It’s time again for the yearly #VirtualPumpkinParty!! Last year, I brought these Yeasted Pumpkin Waffles to the bash, but this year, I’ve got a savory addition.
You’re looking at a plate of pumpkin gnocchi made tender with the additions of ricotta and egg. These seasonal dumplings are tossed in a simple brown butter sauce infused with fresh rosemary and red chile flakes. The gnocchi are finished with lightly toasted hazelnuts and flurry of grated Parmesan cheese. This dish definitely has a fancy restaurant feel to it, but it’s really easy to put together.
I’ve had consistent success making ricotta gnocchi over the years compared to their more traditional potato brethren. The dough is just flour, ricotta, egg and salt, and as long as you don’t use too much flour (more about this below), the finished gnocchi will be light and pillowy. Here, I’ve switched out a portion of the ricotta in the recipe for roasted pumpkin puree, and I also grated in fresh nutmeg to up autumnal flavors. The finished gnocchi have a good pumpkin flavor (not pumpkin spice :P) that pairs beautifully with rosemary and brown butter. Continue reading for the recipe plus more on the #VirtualPumpkinParty!