The last time I posted here was for a #drinkthesummer virtual party over two months ago. Since then summer has ended and we even had a cold snap this past weekend that had us bundled up in parkas and fighting the sniffles with copious amounts of hot tea. I originally intended to just take a bit of time off to move (I live in DC now!) and settle into my new life with my boyfriend, who just moved back home. However summer turned into fall, weekends became filled with plans with friends, community events, and exploring our new home. The blog got a bit away from me so when Sara from Cake Over Steak asked me to participate in a virtual pumpkin party to celebrate fall and all things pumpkin, I thought it a perfect opportunity to get back on track and share how much my new neighborhood and home have been inspiring.
I now live in a little neighborhood in DC called Bloomingdale and I fell in love with it as soon as I took a walk through it one morning while apartment searching. The row houses with their distinct spires are the first thing I see when I look out my bedroom window in the morning, and we can walk a block to a few of our new favorite bars and restaurants with many more to look forward to in the near future. We have an urban farm a block away that serves our community and one block away in the other direction we have a secret park. It makes me so happy to live in a city again.
I chose to make these gnudi since I have enjoyed making these little ricotta dumplings over potato gnocchi lately. They take less time and effort (I’m lazy) and they always turn out unbelievably light and tender. You can serve them with the brown butter as I have here, or opt for a pesto or tomato based sauce.
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie
- 8 oz drained ricotta
- 1 cup canned pumpkin puree
- 1 oz grated parmesan
- 1 egg
- 1 teaspoon salt
- dash of freshly grated nutmeg
- 6 oz flour
- extra flour for dusting and rolling out dough
- 6 tablespoons of unsalted butter
- 3 tablespoons of chopped sage
- Parmesan and black pepper for serving
- Bring a large stockpot of salted water to boil.
- Mix together the ricotta, pumpkin puree, parmesan, egg, salt and nutmeg until smooth.
- Add the flour and stir until well incorporated.
- Dust a work surface with flour and add the dough. Cut into four equal pieces.
- Roll one of the pieces into a cylinder and cut in half. Roll out that half into an inch thick long log.
- Cut into about 10 pieces, dust with more flour and put on a baking sheet.
- Repeat with other half of the dough.
- Repeat the process with other pieces of dough.
- Add gnudi to pot of water and stir gently to prevent sticking. Allow to cook for a few minutes until they float to the surface. Drain well.
- In a pan over medium heat, add butter and melt until nutty and brown. Add chopped sage and turn off heat. Pour over gnudi and top with parmesan and freshly ground black pepper.