Vegetarian ricotta and pumpkin gnocchi
Vegetarian ricotta and pumpkin gnocchi made with creamy ricotta, sweet pumpkin purée and fresh sage. A sophisticated dinner without any potatoes.
At a glance
- Serves 2
- Prep time: 20 min
- Cooking time: 10 min
- Total time: 30 min
- Calories: 480 kcal per serving
- Protein: 18 g
- Fat: 24 g
- Carbs: 45 g
Ingredients
- 200g ricotta
- 150g pumpkin purée
- 100g spelt flour
- 1 organic egg
- 40g grass-fed butter
- 1 handful of sage leaves
- 1 pinch of sea salt
Method
You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve
- Put the ricotta in a fine sieve and press out the liquid well so the dough doesn't get too wet.
- In a bowl, knead the ricotta with the pumpkin purée, spelt flour, egg and a pinch of sea salt into a dough that is still slightly sticky.
- On a floured work surface, roll the dough into long ropes, cut them into gnocchi and press each one lightly with a fork.
- Cook the gnocchi in batches in plenty of salted water until they rise to the surface, then lift them out with a slotted spoon.
- Melt the butter in a large frying pan, fry the sage leaves in it until crisp and toss the gnocchi in the sage butter.
Good to know
Once you've made ricotta gnocchi yourself, you won't want to go back to the potato version. They literally melt in your mouth.
Swaps
Spelt flour → buckwheat flour (for a nuttier note and a fully gluten-free dough).
Cooking tips
The drier the ricotta and pumpkin purée, the less flour you need. That's what makes the gnocchi so light in the end.
Storage
Raw, uncooked gnocchi freeze easily on a floured tray and can go straight from frozen into boiling water later.
Allergens
Contains milk, egg and gluten (spelt). Completely nut-free.
Frequently asked questions
Can you freeze ricotta and pumpkin gnocchi?
Raw, uncooked gnocchi freeze easily on a floured tray and can go straight from frozen into boiling water later.
