“Pumpkin” Ricotta Gnocchi with Brown Butter and Sage

“Pumpkin” Ricotta Gnocchi with Brown Butter and Sage

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the “Pumpkin” Ricotta Gnocchi:

• 1 cup (240ml) pumpkin puree
• 1/2 cup (120ml) whole fat ricotta
• 1/2 cup (120ml) grated Parmesan cheese
• 1 egg
• 1 tsp (4.9ml) salt
• 1/4 tsp (1.2ml) cinnamon
• 2 1/4 cups (540ml) all-purpose flour
• 1 sprig rosemary

For the Sage Brown Butter Sauce:

• 3 tbsp (44.3ml) unsalted butter
• 10 fresh sage leaves
• 1/2 tsp (4.9ml) salt
• Parmesan cheese to garnish

Method:

Add all ingredients for the gnocchi into a stand mixer (except the rosemary). Gently mix until combined, fold out onto a counter dusted with flour and knead by hand. The dough should be smooth and not overly sticky. Add 1/4 cup of flour at a time if needed to reach proper consistency.

Cut dough into 4 equal parts. Start with one part and roll it out till about 2 inches thick. Cut into pillow shapes, and then roll into balls.

For the pumpkin shape, use the butcher’s twine and gently press into the gnocchi balls at multiple angles to create the lines of a pumpkin.

Place a pot of salted water on the stove and bring to a gentle simmer. Blanch the pumpkins until they float. Stick one leaf of rosemary into the center of each to create a pumpkin stem.

Add the butter to a sauté pan set over medium heat. As soon as the butter foams add in the sage and fry until crispy. Season with salt and pour over the gnocchi. Garnish with grated parmesan cheese.