It’s a very easy way to make this gnocchi and the secret ingredient is ricotta, which makes the gnocchi soft on the outside and soft on the inside. Much easier than the classic potato recipe.
They taste amazing and are the perfect addition to a dinner or as a separate dish served in butter with sage.
- 2/3 cup pumpkin puree
- 1/2 cup of ricotta
- 1 1/4 cup plain flour (all-purpose flour) plus more for dusting
- 1/3 cup of Parmesan cheese, finely grated
- 1 egg
- 1/4 teaspoon of salt
- black pepper
Line a colander with 4 sheets of paper towel. Put the pumpkin puree on it and then leave it for 5 minutes, you will get rid of excess water.
Put the pumpkin and the remaining gnocchi in a bowl. Mix the dough thoroughly, it should be soft. Sprinkle more with flour if necessary.
Place the dough on the countertop. Divide into smaller parts and form each into a roll. Sprinkling with flour is helpful. Cut into smaller pieces (pillows).
Optional : use a fork to lightly press down on the scored side of the gnocchi.
Bring the water to a boil in a large pot.
Put a gnocchi in boiling water. Cook until all the gnocchi are on the surface (means cooked), then pull out onto a plate and proceed with another portion there. – I prefer cooking in batches, which prevents sticking and better cooking.
Serve with butter and sage or as an addition to meat, for example.