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A good gnocchi is a beautiful thing, but making the traditional potato version requires some time and dedication. This seasonal spin is not only packed with pumpkin flavor, but so much easier — and it comes together in just five ingredients, sauce included (though we wouldn’t object to adding a healthy pile of parmesan cheese on top). Just another reminder that canned pumpkin is your friend this time of year.
Watch the video above to see how to make it, then follow the recipe below to recreate it at home.
Pumpkin Gnocchi Recipe
1 cup ricotta cheese
1 15-oz. can pumpkin puree
3 ¼ cups flour
1 ½ sticks butter
¼ cup sage leaves, plus more for garnish
1. In a large bowl, mix ricotta, pumpkin, and ½ tsp. salt. Gradually add flour and stir until dough forms. Wrap in plastic wrap and transfer to refrigerator to chill until firm, about 1 hour. Working in batches on a lightly floured surface, roll out dough into ropes about ½-in thick. Cut into ¾-in long gnocchi. Using the back of a fork, make ridges in each piece.
2. Bring a large pot of water to a boil and season well with salt. In a large skillet over medium, cook the butter until slightly brown and nutty, about 2 minutes. Add in the sage and remove from heat.
3. Boil the gnocchi in water until cooked through, 2-3 minutes, then use a slotted spoon to transfer directly to skillet. Turn the skillet up to medium-high heat and cook until gnocchi is crisp, about 2 more minutes. Season to taste with salt and pepper then transfer to shallow bowls and garnish with sliced sage leaves.