Well Thanksgiving is over and the idea of having more pumpkin has probably past for most people, pumpkin pie, pumpkin rolls, pumpkin cheesecake, pumpkin latte, etc. Most people won't or don't think of pumpkin as anything more than a fall/ winter holiday dessert, oh maybe pumpkin beer during football season.

I recently made some pumpkin/ ricotta gnocchi for the holiday meal and I think they are a nice addition to any fall meal as a side dish or a vegetarian entree.


Pumpkin and ricotta gnocchi with candied walnuts

1~ 15 oz can pumpkin puree

1~ 15 oz whole milk ricotta- drained well

3~large eggs

3~cups ap flour

1/2 teaspoon~ground cinnamon

1/4 teaspoon~ground nutmeg

1 gallon~good vegetable stock

1~large finger of ginger- peeled and bruised


2 oz~ brown sugar

1 cup~chopped candied walnuts

Salt and pepper to taste

Place vegetable stock and ginger in large stock pot and bring to a simmer.

While stock is heating up place pumpkin puree, drained ricotta, cinnamon and nutmeg in a large bowl. Mix until everything is completely incorporated. Add eggs and continue to mix. Add flour 1/2 cup at a time. When mixture starts to become stiff turn out pasta onto a clean surface and work with your hands adding four slowly until it is only slightly tacky.

Divide pasta into quarters and roll each portion into long "snakes/tubes" about the diameter of a penny. Cut the "snake" every 1/2 inch, take small disks of pasta and roll them across the back of a dinner fork or us a gnocchi comb to form the signature grooves.

Drop each gnocchi into the simmering stock, 10-15 pieces at a time and cook until they float. Remove them with a slotted spoon and place them on an oiled sheet tray. Repeat until all the gnocchi are cooked. Once they are cooled they can be stored in a plastic bag in the freezer or fridge until you are ready to finish the dish.

To finish:

In a large sauté pan over medium high heat place portion of butter relative to the gnocchi. When butter is melted and frothy, add the gnocchi and saute quickly tossing to coat with butter. Add a relative portion of brown sugar and candied walnuts. Continue to saute until a light caramel has formed and gnocchi are hot through. Season with salt and pepper to taste and serve in warm bowl.