Ricotta Gnocchi + Pumpkin Sage Sauce

Holiday season is officially upon us. Thanksgiving is one of our favorites, because it’s centered around gratitude (more on that in this NY Times op-ed), getting together with family and friends, and delicious food. One tradition we always look forward to is Friendsgiving. This year the menu was not limited to traditional Thanksgiving fare, so we decided to try out this gnocchi + pumpkin sage sauce recipe. Don’t be intimidated by homemade gnocchi — it’s easy, but does take some time and patience.


Serves 4-6
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tbsp olive oil
2 eggs
1 1/4 cup flour, extra for dusting and handling of gnochhi

Pumpkin sage sauce
1 tbsp olive oil
4 cloves garlic, chopped
1 onion, chopped
1 bay leaf
2 tbsp ground sage, or 4-6 sage leaves
1 cup white wine
1 cup vegetable or chicken stock
1 cup canned pumpkin
1/2 cup milk
1 tbsp butter
Cinnamon and nutmeg
Salt and pepper

In a large bowl, mix the ricotta, Parmesan, olive oil and eggs
Stir in the flour, a little at a time, until a dough forms (this will use up all of your flour, maybe even a  little extra)


Generously dust your work surface (we used a wood cutting board), flour your hands, and roll out a piece of the dough into a long dowel shape
Slice the dough into small squares (~2 in. but your choice on size)
In a medium pot, bring 4 cups of water to a boil
Lower the gnocchi into the boiling water, cook for 2 mins, until fluffy

Pumpkin sage sauce
Warm the olive oil in a skillet over medium heat, and sauté the garlic and onion until the onion is translucent, ~4 mins
Add the bay leaf, sage, and wine, cook for about 2 minutes
Add the chicken stock and pumpkin, stirring until the mixture comes to a boil
Stir in the milk and butter
Sprinkle with cinnamon, nutmeg, salt and pepper to taste
Simmer for 5-10 mins allowing the sauce to thicken

Pour sauce over the gnocchi, and enjoy!

Recipe inspired by Rachael and Geoffrey – thanks friends!



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