Pumpkin Ricotta Gnocchi

Name: Pumpkin Ricotta Gnocchi
Prep time: 1 h
Cook time: 7 min
Total time: 67 min
Yield: 4
Ingredients: 3 cups Butternut Squash; 3 small Potatoes; ½ cup Ricotta; 3 tbsp Parmesan; 1 tsp Salt; 2 tsp Nutmeg; 1 pc Egg; 4-5 cups Flour; To taste Salt; To taste Olive Oil; To taste Pepper

by Bianca Borges|Cup of B

4 Portions

1 hr 7 min

Learn how to make these flavourful Pumpkin Ricotta Gnocchi. This recipe is easy to make and with Fall just around the corner, this is the perfect opportunity to try to make these gnocchi.

Gnocchi is simple but very good so here we’ll be taking something already delicious but changing things up a little to elevate the flavor, so we’re adding squash as well as some cheese (ricotta and parmesan) and nutmeg. For the squash, it is better to use butternut squash as it has a little nutty and sweet flavour to it and for the ricotta, I suggest using a more solid ricotta so if you’re using my homemade recipe, let the ricotta strain for longer than 15mins.

This Pumpkin Squash is very easy to make. In this video I cooked it with bacon and white sauce, then topped it off with walnut, blue cheese and oregano but you can use your imagination and create your own delicious creations.

Bring Fall and the warmth of these flavors to your dinning table and enjoy!

Pumpkin Ricotta Gnocchi served with white sauce, bacon, blue cheese, walnuts and oregano

Pumpkin Ricotta Gnocchi

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Recipe details

Yield 4 Portions
Time spent: Prep time: 1 Hours Cook time: 7 Minutes Total time: 1 hr 7 min

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Instructions

Pre heat the oven to 460°F.
Peel and cut the butternut squash into small to medium dices. Season it with salt and pepper and a small drizzle of olive oil.
Stab the potatoes with a fork to create some small holes. Then season it with salt and pepper.
Place each vegetable on a different baking tray and bake it in the oven for 30-45 or until the knife goes through it without any resistance.
While still hot, cut the potatoes in half and scoop the middle out into a bowl leaving the skin out. Put the squash into the same bowl and begin to smash it into a smooth purée.
Add the remaining ingredients, minus the flour and fully incorporate it. Once all ingredients are combined, begin to slowly add the flour. Alternate between adding flour and mixing until you have a smooth and not too sticky dough. It should not be hard.
Put the dough onto a surface and flatten it out into a rectangle. Then cut it into small squares. Once you have the squares, with place each square on the back of a fork and using your thumb, press it down while moving it down the fork, one square at a time.
Heat up a pot with salted boiling water. Once the water is boiling, cook the gnocchi for 7 mins or until it floats at the top.
Serve it with your favorite sauces and toppings and enjoy!

Tips

Keep an eye on the vegetable while they roast. You want some golden brown color for a rustic flavor but be careful not to burn it.
Make sure the vegetables are well roasted. When you poke it with a knife you should not feel any resistance. They should be very soft, almost falling apart.
Do not add all the flour in the recipe. You might need to use more than 5 cups or maybe even less. Slowly add the flour while you mix it. Only add flour until you achieve a consistent but still soft and bouncy dough. It is ok if it is still a little sticky. The more flour you add, the tougher you gnocchi will be and they should be fluffy as a pillow!

Pumpkin Ricotta Gnocchi

Pumpkin Ricotta Gnocchi

Recipe details

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Pumpkin Ricotta Gnocchi

Pumpkin Ricotta Gnocchi

Recipe details

Ingredients

Instructions

Tips

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