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Pumpkin Gnocchi With Mushroom Sauce & Ricotta

Pumpkin Gnocchi With Mushroom Sauce & Ricotta offers a harmonious blend of velvety pumpkin-infused goodness and the earthy richness of mushrooms. 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Fall, Mushrooms, Pasta, Pumpkin, Thanksgiving
Servings: 4 servings

Equipment

  • Baking Sheet for roasting the pumpkin until it’s soft and caramelized
  • Potato Ricer to get a smooth, lump-free pumpkin puree for the gnocchi dough
  • Non-Stick Skillet for sautéing mushrooms and creating a rich sauce

Ingredients

  • 2 cups roasted pumpkin puree
  • 2 cups all-purpose flour
  • 1 egg
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 lb mixed mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup ricotta cheese
  • Fresh sage leaves for garnish

Instructions

  • In a large mixing bowl, combine the roasted pumpkin puree, flour, egg, nutmeg, salt, and pepper. Mix until the dough comes together. Be cautious not to overmix.
  • Dust your work surface with flour and divide the dough into manageable portions. Roll each portion into a long rope and cut bite-sized gnocchi pieces.
  • Bring a pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface. Remove them with a slotted spoon and set aside.
  • In a non-stick skillet, sauté the sliced mushrooms until they're golden and tender. Add the minced garlic and cook for another minute.
  • Toss in the cooked gnocchi and gently combine them with the mushroom mixture.
  • Plate the gnocchi and mushrooms, then add dollops of ricotta cheese on top. Garnish with fresh sage leaves for an aromatic touch.

Notes

Substitutions
  • Canned pumpkin puree for roasted pumpkin.
  • Whole wheat or gluten-free flour for all-purpose flour.
Variations / Options / Add-Ins
  • Add baby spinach or arugula to the mushroom sauce.
  • Sprinkle crispy bacon or toasted pine nuts on top.
Serving Suggestions
  • Enjoy it as a standalone meal or with a light side salad.
Pro Tips
  • Press gnocchi with a fork for those classic ridges.
  • Let mushrooms brown while sautéing.
Storage Tips
  • Store gnocchi and mushroom sauce separately in airtight containers.
  • Reheat gently in a skillet with a touch of water.