Ingredients: |
Ingredients: 1/2 c skim milk ricotta
1/2 c canned pumpkin
1/2 c parmegiano reggiano
1 large egg yolk
1 tsp lemon zest
1 tsp kosher salt
1 c flour, sifted (plus more for dusting)
3 tbsp butter, divided
2 tbsp olive oil, divided
2 tbsp balsamic vinegar
3 sprigs of sage
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Directions: |
Directions:Preheat oven to 300F
1. Combine ricotta, pumpkin, parmagiano, egg yolk, zest, and salt into large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop (or keep it in the bowl). Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. Don't over knead.
2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long 1" diameter log. Cut gnocchi into 1" pieces.
3. Heat a large frying pan with 1 tbsp of butter and 1 tbsp of olive oil. When hot, add a few gnocchi (don't overcrowd the pan). Fry on medium heat for 1-2 minutes on each side. Remove gnocchi, place on baking sheet to put into the oven to keep warm. Repeat with the rest of the gnocchi.
4. When all the gnocchi is finished, discard butter/oil from pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining butter and olive oil. When hot, add fresh sage. Let the sage brown and sizzle for a couple of minutes. Remove sage and add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over gnocchi.
5. Serve with the crispy sage, shaved parmegiano, and lemon zest. |
This recipe for Pan-fried Pumpkin Gnocchi is from