Pumpkin Ricotta Gnocchi

Ingredients

Preparation

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.