Pumpkin Ricotta Gnocchi

Yield: Serves 4-6


1 cup pumpkin, cooked and pureed

1 cup ricotta cheese

2 large eggs

¼ cup Parmesan cheese, grated

2 tsp sea salt

4 cups flour, “00” or all-purpose


  1. In a large mixing bowl, mix pumpkin, ricotta, Parmesan, eggs and salt. Add 2 cups of flour and with your hands, mix well. If the dough is sticky and hard to work, add another ½ cup of flour and mix well. Add more flour if needed.
  2. Once dough is soft, roll into a ball. Cover with a damp towel or saran wrap, and let rest for a few minutes.
  3. Bring a large pot of salted water to a boil. While the water is coming to a boil, make the gnocchi.
  4. Lightly dust the counter with flour. Cut the dough into four equal pieces.
  5. Take one piece and cut it in half. Roll into a snake about 1 cm thick. When it’s the right thickness, cut pieces 2 cm long. Repeat with the rest of the dough, keeping it covered while not working with it.
  6. Once all the gnocchi is cut, dust them with a little flour. You can mark the gnocchi with a fork, to create ridges that the sauce can hold on to, but it also makes them a little lighter and more airy.
  7. Drop a few gnocchi at a time into the hot water. Increase heat to a rolling boil, and boil until they float, then remove them with a slotted spoon. Lay the cooked gnocchi on a baking sheet and toss with a little oil so they don't stick together. Keep them in the refrigerator, covered until ready to use.

Click here for a recipe for Vegetable Nage that goes perfectly with this gnocchi!

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