If you’re a fan of Italian cuisine and looking for a unique twist on classic dishes, you’re in for a treat! We’re going to learn how to make Pumpkin Gnudi, which are similar to gnocchi but with a delightful pumpkin twist.
These “naked” ravioli are not only easier to make but also a perfect choice for a cozy fall meal. Coated in a sage brown butter sauce and topped with Parmesan cheese, they are the epitome of autumn comfort food. Get ready to enjoy this delightful fall dish!
Why You’ll Love Pumpkin Gnudi
- Simple and Fun Project: Making Pumpkin Gnudi is a fantastic cooking project, especially for middle school students and beginner chefs. You’ll be amazed at how easily you can create these little pumpkin-infused pillows of goodness.
- Perfect Fall Flavors: These gnudi capture the essence of fall with the subtle sweetness of pumpkin and the earthy aroma of sage. It’s like enjoying a taste of autumn in every bite.
- Impressive Presentation: Whether you’re cooking for yourself, your family, or friends, Pumpkin Gnudi look impressive on the plate. The combination of colors and flavors is sure to impress anyone you serve them to.
Ingredients You Need To Make Pumpkin Gnudi
Before we start cooking, let’s gather all the ingredients you’ll need:
For the Gnudi:
- 1 3/4 cups ricotta cheese (Polly-O)
- 1 cup shredded Parmesan cheese
- 3/4 cup semolina flour (plus more for coating, Bob’s Red Mill)
- 1/3 cup canned pumpkin puree (Sprouts)
- 1/8 tsp freshly grated nutmeg
- 1 egg, whisked (Happy Egg)
- Salt, to taste
For the Sauce:
- 4 tbsp butter
- A few leaves of fresh sage
- Parmesan cheese, for garnish
How To Make Pumpkin Gnudi
- Prepare the Dough: Start by straining the ricotta cheese if it appears watery. In a bowl, combine the ricotta, shredded Parmesan cheese, semolina flour, canned pumpkin puree, freshly grated nutmeg, the whisked egg, and a pinch of salt. Mix all the ingredients together until they form a soft dough. It should neither be too soft nor too hard.
- Shape the Gnudi: Using a spoon or an ice cream scoop, portion out small balls of the dough, each about 1/2 inch in size. Roll each ball in your hands to shape it and then drop it into semolina flour to coat it lightly. Repeat this process until you have formed all the gnudi.
- Refrigerate the Gnudi: Place the formed gnudi on a sheet pan that’s dusted with more semolina flour. Refrigerate them for a couple of hours or even a few days. This chilling time allows a protective “skin” to form on the gnudi, which helps them hold their shape during cooking.
- Boil the Gnudi: When you’re ready to cook, bring a large pot of salted water to a boil. Drop the gnudi into the boiling water and cook for about 4 minutes. You’ll know they’re ready when they float to the surface. Use a slotted spoon to gently remove them from the water.
- Make the Sauce: While the gnudi are cooking, prepare the sauce. In a sauté pan, melt the butter over medium heat. Add a few fresh sage leaves and let them infuse the butter with their flavor. Allow the butter to brown slightly.
- Coat the Gnudi: Once the gnudi are cooked, transfer them to the sauté pan with the browned butter and sage leaves. Gently swirl the gnudi in the sauce to coat them evenly.
- Serve and Enjoy: Finally, transfer the Pumpkin Gnudi to a serving dish and garnish with freshly grated Parmesan cheese. Serve them immediately while they’re hot and enjoy this delicious fall dish!
Commonly Asked Questions
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Simply cook and puree a small pumpkin and use the equivalent amount.
Can I make a larger batch and freeze some for later?
Absolutely! You can make a larger batch of gnudi, freeze them on a baking sheet, and then transfer them to a freezer bag for future use. Just make sure to cook them a little longer when you decide to enjoy them.
What other sauces can I pair with Pumpkin Gnudi?
While the sage brown butter sauce is a classic choice, you can also try a creamy Alfredo sauce, a simple tomato sauce, or a pesto sauce for a different flavor experience.
- 1 3/4 cups ricotta Polly-O
- 1 cup parmesan cheese shredded
- 3/4 cup semolina flour and more for coating Bob’s red mill
- 1/3 cup caned pumpkin pure sprouts
- 1/8 tsp Freshly grated nutmeg
- 1 egg whisked happy egg
- Salt to taste
- 4 tbsp Butter
- A few leaves of fresh sage
- Parmesan cheese
- Strain ricotta if needed to release extra water.
- In a bowl combine all ingredients together until a soft dough forms. Not too soft not too hard.
- Use a spoon or ice cream scoop to make little balls about 1/2 “ size. Roll it on your hand and drop it into semolina flour.
- Repeat the process. Place them in a sheet pan with more semolina flour and refrigerate for a couple of days so a skin can form.
- Cook them in salted boiling water for about 4 minutes.
- In the meantime brown butter in a sauté pan with fresh sage leaves.
- Drop gnudi in the butter sauce and swirl to coat them.
- Serve immediately with freshly grated parmesan cheese.
Whether you’re a beginner cook or a seasoned chef, this recipe offers a fun and rewarding culinary experience. The combination of pumpkin, sage, and Parmesan creates a symphony of autumn flavors that’s sure to please your palate.
So, gather your ingredients, follow the steps, and savor this comforting fall meal. Whether you’re making it for yourself or sharing it with loved ones, Pumpkin Gnudi is a delightful way to celebrate the season. Enjoy your culinary adventure! 🎃🍂🍽️