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Pumpkin Ricotta Gnudi

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Author Sonja Bradfield

Ingredients

  • 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

For Sauce

  • 6 tablespoons of unsalted butter
  • 3 tablespoons of chopped sage
  • Parmesan and black pepper for serving

Instructions

  1. Bring a large stockpot of salted water to boil.
  2. Mix together the ricotta, pumpkin puree, parmesan, egg, salt and nutmeg until smooth.
  3. Add the flour and stir until well incorporated.
  4. Dust a work surface with flour and add the dough. Cut into four equal pieces.
  5. Roll one of the pieces into a cylinder and cut in half. Roll out that half into an inch thick long log.
  6. Cut into about 10 pieces, dust with more flour and put on a baking sheet.
  7. Repeat with other half of the dough.
  8. Repeat the process with other pieces of dough.
  9. 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.
  10. 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.

Recipe Notes

I learned about how to quickly drain ricotta cheese thanks to Serious Eats