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Pumpkin Ricotta Gnocchi with Brown Butter Sage Chestnut Sauce


Units Scale


  • 1 cup pumpkin or squash purée
  • 1/2 cup fresh whole milk ricotta
  • 1/4 cup freshly grated parmigiana reggiana
  • 2 large eggs
  • 11/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 35 cups flour


  • 1/3 cup butter
  • 56 sage leaves
  • 1/4 cup fresh grated parmigiana reggiano
  • 1/4 chopped, freshly roasted chestnuts or walnut or any of your favorite nut


  1. To a food processor all the gnocchi ingredients but only 2 cups of the flour.
  2. Blend until a dough begins to form. Then dump the dough onto a heavily floured surface.
  3. Gather the dough into a ball and pour about 2 cups on top and knead the dough to fully mix in the flour.
  4. Keep adding 1/4 cup of flour at a time until the dough is no longer sticky.
  5. Section off 1/8th of the dough at a time and roll into a thin log then cut into little pillow-shaped squares.
  6. Spread out the gnocchi on a lightly floured surface and let dry out for about an hour.
  7. Add pasta to a pot of boiling salted water and add the butter to a large saute pan with the sage.
  8. Over medium-low heat cook the sage and butter together until the butter begins to bubble, turning just a bit amber in color.
  9. Cook only half the pasta (it’s good in the fridge for 1-2 days or freezes well) for about 6-8 minutes but check every 2 minutes by cutting it in half and tasting it to make sure it’s cooked(time depends on how big you made the gnocchi).
  10. To the pan with browned butter add the cooked gnocchi, nuts, and parmigiana and turn off the heat.
  11. Toss until the gnocchi is coated and enjoy! (serves 4-5 people)