Friend, today I’m bringing you an autumn treat that’s prepared in no time: ricotta and pumpkin gnocchi 🎃🧀. A simple, vegetarian, and super tasty recipe, perfect for those looking for homemade gnocchi without potatoes, pumpkin recipes, and easy autumn first courses. If you love seasonal cooking and want a dish that warms the heart, these gnocchi are the answer!
The preparation is really quick. I started by cooking the pumpkin in a pan with a drizzle of extra virgin olive oil and a clove of garlic: an amazing aroma! Once soft, I blended it until I got a smooth and velvety cream. Then I added the ricotta, grated pecorino, flour, and an egg. Mix everything in a bowl and in a few minutes, you have a soft, fragrant dough, ready to be turned into gnocchi.
These pumpkin and ricotta gnocchi are perfect for those looking for a light alternative to classic potato gnocchi. They are ideal as a vegetarian first course, quick lunch recipe, or autumn dinner idea. I cooked more pumpkin with sage and garlic and a final sprinkle of pecorino but you can dress them as you like: butter and sage, cheese cream, or simply with a drizzle of oil and parmesan.
If you like ricotta recipes, creamy pumpkin recipes, or want to try gnocchi without potatoes, this is the recipe you absolutely must save. Let me know if you try them!
If you like gnocchi, also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz pumpkin
- 7 oz ricotta
- 3 cups flour
- 1 egg
- 0.7 oz pecorino
- 11 oz pumpkin
- 1 garlic
- sage
- salt
- to taste grated pecorino
Tools
- 1 Pan non-stick pan
- 1 Cutting Board cutting board
- 1 Pot steel pot
Steps
Cut the pumpkin into cubes. In a pan, heat a drizzle of oil with a clove of garlic. Add the pumpkin and cook over medium heat for about 10-15 minutes, until soft.
Remove the garlic and blend the pumpkin until smooth. Let it cool.
In a bowl mix ricotta, pumpkin puree, pecorino, a pinch of salt, nutmeg, and combine.
Add the flour and the egg, mixing until a soft yet workable dough is formed. If needed, add a bit more flour.
Lightly flour the work surface. Divide the dough into logs and cut the gnocchi with a knife. If you want, you can score them with a fork for a classic touch.
In a pan add sage and a clove of garlic to the oil to flavor and add diced pumpkin. Adjust the salt. Cook and, if necessary, add a little water.
Cook the gnocchi in salted boiling water: when they rise to the surface, they are ready!
Drain them with a slotted spoon and season with the freshly cooked pumpkin and a sprinkle of pecorino.
The ricotta and pumpkin gnocchi are ready!😊
✨Tips
– Use well-drained ricotta to avoid a too soft dough.
– You can replace pecorino with parmesan for a milder taste.
– Perfect for freezing before cooking!
