This recipe would also work well with puréed butternut squash or sweet potato, and is great served with braised Brussels sprouts. Serves 8.
Ingredients
2 cups pumpkin purée (canned or roasted, then puréed)1 teaspoon pumpkin pie spice
1 cup ricotta cheese
1 egg
1 teaspoon salt
4 cups flour
Stick of unsalted butter
24 fresh sage leaves
1 tablespoon maple syrup
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon pepper
Directions
In a large bowl, combine the pumpkin purée, pie spice, ricotta, egg and salt and mix well using your hands or a fork until a consistent dough is formed. Add the flour a half cup at a time, working it in as you go until all the flour has been added and you have a soft, pliable dough that is not sticky nor hard. Sticky dough makes mushy gnocchi, and dough with too much flour makes tough gnocchi. Turn the dough out onto a work surface and divide into workable pieces.
Roll the dough out into a long thin roll about ¾ of an inch thick. Cut the dough into sections about an inch long.
Bring a stock pot of salted water to a boil. Mark the gnocchi by rolling them over the tines of a fork to form a pattern on the dumpling.
Drop the gnocchi one by one into the boiling water, and use a slotted spoon to remove several of them as they float to the top. Remove to a bowl and top with the maple-sage brown butter before serving.
MAPLE SAGE BROWN BUTTER
Melt butter in a large saucepan over medium-low heat, adding the sage leaves and to cook until the butter darkens. Off the heat, add in the maple syrup, cinnamon, salt and pepper and stir to combine.
