Nine times out of 10, if there is gnocchi on a restaurant menu, I will order it. I am completely and utterly obsessed. And when you pair it with brown butter and crispy sage? I swoon.
I looove gnocchi. I looove making it. When a restaurant serves me gnocchi NOT made in-house, I am a bit miffed. Unless it’s the bomb, in which case I will forgive them.
Actually, just the other night we were at the Main Street Cellar and I had the pork belly with gnocchi and it was UNREAL. Did you know about their Wednesday date night deal? $85 for an app, two mains and a dessert AND a bottle of wine. SAY WHAT? I am not lying. A reason to venture to Manotick for sure.
Anyway, their homemade gnocchi was lovely. And it made me all the more excited to share this recipe with you!
Honestly, this might be the best gnocchi I’ve ever had. That’s a bold statement, but it’s that good. The pumpkin and ricotta combo is to die for. Any time of year!
This recipe makes a lot, so we typically freeze half the dough for a quick meal later on.
Pumpkin Gnocchi with Parmesan, Brown Butter & Crispy Sage
Yield: 6-8 servings
1 cup of canned pumpkin
1 cup ricotta
1/4 cup grated parmesan
3 cups flour (more if needed)
1/4 cup butter
Salt & pepper, to taste
More parmesan, for garnish
Mix the pumpkin, ricotta, parmesan and eggs and salt together in a large bowl together. Add two cups of the flour and mix well with your hands. Add more flour until the dough is still sticky but shapeable into a log. Boil a big pot of salted water. Lightly flour a work surface and cut the dough log into 3-4 pieces. Roll each piece into tube-like shape and cut into 1-inch pieces. Roll them on a gnocchi board or fork if you want (this helps the better stick). Boil the gnocchi until they float, then remove them with a slotted spoon. Toss the cooked gnocchi with olive oil so they don't stick. When done, heat the butter in a frying pan until sizzling and add one layer of gnocchi. Fry until golden and the butter is slightly golden. Repeat with remaining gnocchi. Remove fried gnocchi with a slotted spoon again. Fry sage leaves in the remaining butter. Serve gnocchi with sage leaves over top, drizzled with brown butter and a fresh grating of parmesan.