28 Oct Ricotta Gnudi with Pumpkin Sage Sauce
Ricotta Gnudi with Pumpkin Sage Sauce
Similar to my favorite pasta Gnocchi, Gnudi (pronounced: nude-y) are a dumpling-like pasta made with ricotta instead of potatoes. If you get it just right, not overworking the dough and being gentle in your handling at every stage, they will have a light-as-air texture that melts in your mouth. Toss with any simple sauce and you have a gourmet dinner with minimal time spent in the kitchen! In this recipe, I celebrate the fall season with a rich roasted pumpkin and sage to make a decadent sauce and beautiful presentation that will wow your guests. It takes a bit of time to get all the components together but the resulting elegant yet rustic meal is worth every moment.
1 hr 20 min
1 hr 20 min
- 1 Pound Fresh Ricotta
- ½ Teaspoon Salt
- 1 Egg
- 1 Tablespoon Butter, Softened
- ½ Cup Finely Grated Parmesan Cheese
- ½ Cup Flour
Pumpkin Sage Cream Sauce
- 10 Fresh Sage Leaves
- 1 Cup Heavy Cream
- 1 3 lb Pumpkin, vertically halved and seeds removed
- 1 Teaspoon Salt
- ½ Cup Sliced Red Onions
- 2 Garlic Cloves, Roughly Chopped
- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter, Softened
- 3 Tablespoons Butter
- 10 Sage Leaves
- ¼ Cup Toasted Pumpkin Seeds
- Fresh Grated Parmesan Cheese
Make the Gnudi
- In a medium bowl, combine ricotta, salt, parmesan and egg. Beat with a hand mixer for about 1 minute- until combined and ricotta lumps are gone. Fold in ½ cup of flour with a rubber spatula until just combined. Do not over-mix (the less you work it, the lighter the dough will be- resulting in a light as air gnudi), it will look wet and sticky.
- Dust a sheet tray with flour. Scoop 1 tablespoon of dough and gently roll into a ball. Repeat with remaining dough. (You can also form into little logs, depending on how you want to present them). Sprinkle tops of balls with flour and cover with a clean dishtowel until ready to cook (should be served immediately after cooking so wait until you’re ready, they can be kept in the fridge tightly covered for up to 1 day- bring to room temperature before cooking)
- Bring a large pot of salted water to a boil and drop in gnudi. Cook for 7 minutes. Drain, reserving 1/2 cup of cooking water.
Make the Sauce
- Roast Pumpkin in a 350 degree oven, cut sides down in a large baking dish filled with ½ inch of water. Cook until fork tender, 30-45 minutes. Remove from oven and scoop the flesh out from the skin and set aside in a bowl.
- Cook the onions garlic and 10 chopped sage leaves in olive oil salt and 1 tablespoon butter for 3-5 minutes in a large pan, until fragrant and onions soften. Add pumpkin, cook for an additional 2 minutes. Add mix to a high powered blender, add cream and remaining 2 tablespoons of butter. Blend into smooth puree.
Putting It All Together (While the Gnudi is cooking)
- Add the sauce and reserved pasta water to a small pot and stir to combine, cook on medium high heat for about 2 minutes.
- While the sauce is finishing, in a small saute pan fry the sage leaves in 3 Tablespoons of butter on high heat until crispy and butter is browned, about 2-3 minutes.
- Spoon sauce onto plate, top with gnudi and garnish with sage leaves, pumpkin seeds, parmesan, and drizzle with brown butter.
- If you have the time, roasting your own pumpkin instead of using a canned puree will make the world of a difference in the sauce. Then, you can use the seeds for garnish! Here's a great step by step tutorial on making amazing pumpkin seeds from one of my favorite bloggers, Oh She Glows: How to Roast Pumpkin Seeds
- Use a high quality fresh ricotta for the best results, I purchase mine from Bay Cities Italian deli- their cheeses rock my world.
- Using a mixer for the wet ingredients really makes a difference in the texture of the gnudi, don't skip or you'll have lumps.
- This will make 4 main course servings or make a gorgeous spoon of an appetizer, giving everyone one large gnudi, serving 20.
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