Gnochhis are my all time favorite pasta! I have made several kinds of gnocchis with my Nana growing up and there is no comparison between homemade gnocchis and the kind you buy at the store. That’s why when I make them, I like to make a large batch because they can stay frozen for a long time and all you have to do it boil them.
Yield: 4 dozen
1 cup of puréed cooked pumpkin
1 cup ricotta (use whole milk for fluffier gnocchis)
2 large eggs
2 tsp salt
1/4 cup parmesan or pecorino cheese
3-4 cups flour
2-3 teaspoons minced fresh sage(optional)
1/4 cup unsalted butter
Pepper to taste
1. In a large mixing bowl, add pumpkin puree, ricotta, eggs, salt, pepper, and cheese. Add in 2 cups of flour and mix with hands, the dough will be sticky. Add more flour until dough can be shaped into 3 logs. (Don’t add more than 4 cups of flour, otherwise the gnocchi will be hard)
2. Divide dough into 3 logs and let sit for 20 minutes to rest. Cover with a damp towel. In the meantime, bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty (it will make a BIG difference). Let this simmer while you make the gnocchi.
3. This is the funnest part! To make the gnocchi, spread some flour on a large work surface and have more flour ready. Take one log and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork. Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface. This does two things: It makes the gnocchi a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. After, place gnocchis in a baking sheet until ready to put in boiling water.
4. Repeat this process with the other piece of dough. Gently pick up a few gnocchi at a time and drop them into the water. Boil these gnocchi until they float (about 6 minutes), then remove them with a slotted spoon. Lay the cooked gnocchi back on a baking sheet and toss with a little olive oil so they don’t stick together.
5. Once gnocchis are cooked, in a large frying pan, add olive oil and gnocchis. Sprinkle in sage and parmesan cheese.
***It is important to boil gnocchi in small batches so they don’t stick to each other.
****I always like to freeze my gnocchis because I only boil 2 dozen at a time. They freeze well in large gallon plastic bags.