Pumpkin Ricotta Gnocchi with Mushrooms and Goat Cheese

As promised, here is the first recipe featuring homemade pumpkin purée. This is inspired by one of my favorite Cleveland restaurants – Sweet Melissa. While I don’t for a second claim that this recipe is quite as good as their Pumpkin Sage Gnocchi, it’s nevertheless pretty darn tasty.

(Adapted from Simply Recipes)

Ingredients (makes 8 servings)

  • 2 cups pumpkin purée (homemade or from a can)
  • 1 1/2 cup ricotta
  • 3 eggs
  • 3 tsp kosher salt
  • 1/2 cup grated parmesan
  • 5-6 cups all-purpose flour
  • 2/3 cup butter + 1 tbs for mushrooms
  • 2 tsp dried sage
  • 5-6 cloves garlic, minced
  • 16 oz sliced mushrooms
  • Goat Cheese (as much as you like)
  • Salt and Pepper to taste
  1. In a large bowl, mix together the pumpkin, ricotta, eggs, salt, and parmesan.
  2. Add 2 cups of flour and mix well. Continue adding flour, 1 cup at a time, until the dough is manageable but still pretty sticky (it took me 6 cups of flour).
  3. Coat the dough with flour, knead into a large ball and cut it into 7-8 even pieces.
  4. Roll each section out into a long rope about 1 inch in diameter, and cut into 1/2 inch pieces.
  5. You can either freeze the uncooked gnocchi on a cookie sheet (make sure they’re not touching) or cook them right away by adding them to boiling water and letting them cook until they all float to the top (cook 1/3-1/2 of the total gnocchi at a time).
  6. While the gnocchi are cooking, sauté the mushrooms in 1 tbs butter…when it comes to adding the mushrooms, butter and garlic to the gnocchi, I recommend cooking everything in 2 batches (as described below).
  7. In a cast iron skillet, slowly brown 1/3 cup butter.
  8. Add 1 tsp sage and 1/2 of the garlic, and sauté until fragrant (be sure not to burn the garlic!).
  9. Add the salt, pepper, 1/2 of the cooked gnocchi and 1/2 of the mushrooms to the butter and garlic and continue cooking for 3-5 minutes.
  10. Serve the gnocchi and mushrooms topped with crumbled goat cheese.

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