Pumpkin-Ricotta Gnocchi With Sage Brown Butter

We’ve had mixed success with gluten-free gnocchi. (And by “mixed” I mean we've had "very little" success.) Gnocchi is all about texture. If you nail it, it’s perfect. If you don’t, you’re stuck with little turd-like things with the consistency of soggy paper towels (in my opinion). 

This gnocchi was perfect—so perfect that I got cocky enough to make it again with pumpkin.

(Adapted from Mark Bittman’s Ricotta Gnocchi recipe in the New York Times)

Note: The ricotta and pumpkin measurements are approximate. The original recipe calls for 15 oz. of ricotta. I used the pureed pumpkin I had left over from the pumpkin pie pudding and filled the rest of the measuring cup with ricotta.

10 oz. fat-free ricotta cheese

5 oz. pureed pumpkin

2 eggs, lightly beaten

1 ¼ cup shredded Parmesan (plus more for serving)

¾ to 1 cup all-purpose gluten-free flour

3 tbsp unsalted butter

10 (or more) fresh sage leaves

1. Bring a large pot of water to a boil.

2. In a large bowl, combine pumpkin puree, ricotta, eggs and Parmesan cheese. Add about ½ cup of flour and stir. Add a little more flour and stir. Repeat until you get a very sticky dough.

3. Scoop a spoonful of dough and drop it into the boiling water. If it falls apart, add more flour to the dough and try again. If it stays together, wait until it floats to the surface. Remove with a slotted spoon and set aside.

4. Once you have successful dough, cook the gnocchi in batches (about 5 spoonfuls at a time). One at a time, remove each floating gnocco from the water and set aside.

5. As you near your last batch of gnocchi, add butter to a large skillet over medium heat. When the butter melts and starts to brown, add the sage leaves.

6. Add the gnocchi to the skillet and cook, stirring occasionally until the gnocchi start to brown.

7. Serve immediately. Top with shredded Parmigiano.