The pumpkin and ricotta gnocchi seasoned with butter, sage, and Valdelsa onion tears are a tasty and flavorful first course, the kind that is very successful but prepared in just a few steps. Soft and without potatoes, the pumpkin and ricotta gnocchi are simply delicious. For me, this dish was born as a leftover recipe to use up some pumpkin pulp I had already cooked in the fridge. Usually, when I find it, I choose the Delica, I bake it whole and then vacuum seal the pulp to always have it on hand for many different preparations. But I’ll leave you all the instructions to cook and prepare the gnocchi from scratch. And then, of course, let your imagination run wild: you can season the pumpkin and ricotta gnocchi as you like, but I assure you that you will better appreciate their taste with a simple seasoning. And the Valdelsa onion tears by Gusto Toscano will be the touch that will make this dish special.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz pumpkin (cleaned)
- 9 oz ricotta (dry)
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 tbsps Valdelsa onion tears Gusto Toscano
- 3 tbsps butter
- 4 leaves sage
- to taste salt
- to taste semolina
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Bowl
- 1 Saucepan low-sided
- 1 Pot for pasta
- 1 Ladle slotted
- 1 Mat reusable baking
Steps
Slice the pumpkin and place it on a baking sheet with parchment paper or reusable mats, and bake in the oven at 392°F for thirty minutes or until soft. Once cooked, gather the pumpkin puree into a bowl and mash it well with a fork, then add the flour, ricotta (make sure to choose a dry one), grated Parmesan cheese, egg, and a pinch of salt. Mix to obtain a consistent but slightly sticky mixture. Cover and refrigerate for a couple of hours. After resting time, take the dough out of the fridge and with slightly damp hands, form balls. Place them on a tray sprinkled with a little semolina. Once ready, refrigerate them until it’s time to cook them.
In a low-sided saucepan, melt the butter with the sage. Boil the gnocchi in plenty of salted boiling water, and as soon as they float to the surface, cook them for one more minute, then collect them with a slotted spoon and transfer them directly into the sauce. Add the Valdelsa onion tears, a splash of cooking water, and sauté them for a minute over high heat to coat them. Distribute on serving plates, add grated Parmesan cheese to taste, and serve.
Notes
Recipe source: Easy with taste January 2025.
