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.