Best Ricotta Pumpkin Gnocchi With Brown Butter Recipes
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.
Provided by Nagi
Time 30m
Number Of Ingredients 12
Steps:
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Nutrition Facts : ServingSize 126 g, Calories 341 kcal
RICOTTA-PUMPKIN GNOCCHI WITH BROWN BUTTER
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor. The gnocchi cook up fast thanks to this awesome hack: Instead of tediously rolling the dough by hand, pipe it directly from a pastry bag into the boiling water, using a piece of butcher twine tied across the pot to "cut" the dough into pieces.
Provided by Katherine Sacks
Categories Vegetarian Dinner Pumpkin Pasta Squash Fall Ricotta Broccoli Pine Nut No Meat, No Problem
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
- Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
- Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
- Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
- Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
- Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
- Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
- Do Ahead
- Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.
RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
- Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
- For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
- Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.
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