Sort ingredients
hannafras
QR Code
Listen
Pdf
Spread a few layers of paper towel on a plate. Spoon the pumpkin puree and ricotta onto the paper towels and let them sit for a few minutes so the excess moisture gets absorbed.
In a large mixing bowl, whisk together the egg, parmesan, pumpkin, and ricotta. Add the flour, salt, pepper, nutmeg, and cinnamon. Stir until a soft dough forms, then let it rest for 5 minutes.
Lightly flour your work surface. Turn out the dough and cut it into four equal pieces. Roll each piece into a long rope about ½ inch thick and cut into small ½-inch pillows.
Bring a large pot of salted water to a boil. In a large skillet, melt the butter over medium heat until golden brown and nutty.
Reduce the heat to low and stir in the walnuts, garlic, nutmeg, sage leaves, and a pinch of sea salt.
Add the uncooked gnocchi to the boiling water and cook until they float to the top, about 2–3 minutes. Use a slotted spoon to transfer them to the pan with the sauce.
Toss gently to coat. Drizzle with honey (if using), warm everything through for 30 seconds, and serve right away.