It seems that Thanksgiving and Christmas come quicker every year. I can always tell it’s getting close when the list of dishes each family member is supposed to bring gets texted to all. The Family won’t let me come if I don’t make my Pumpkin Bread Sausage Wild Mushroom Stuffing or my Pumpkin Butternut Squash Soup. Check here for my recipes! For this year, I wanted to make a new side dish; The Best Pumpkin Gnudi. Gnudi is very similar to Gnocchi except Ricotta cheese is substituted for Potato which makes it a much lighter dish. Check here for another one of my Gnudi dishes.

What is so Special About This Gnudi Recipe?

It’s easy to make
It’s fun to make
A typical gnudi dough recipe only has 4 to 5 ingredients!
You can make the dish even more special and fun to make by using a traditional Gnocchi Wood Block
We are making a brown butter sauce with sage. It is so tasty that your family will definitely want more than what you plan on making!

You don’t even need to use a gnocchi board to make gudi. Just cut off a small piece from your large gnudi dough ball. Roll the dough into a 6-inch long 1/2-inch diameter cylinder. (Make any size you like—whether larger or smaller—the recipe will work great.) Use your dough bench scraper to make little gnudi pillows!

An example of me rolling out my gnudi!

More Tips!

Save some of your starchy pasta water. You can use it to thicken your sauce if you need to.
Strain and press out as much water as you can from your Ricotta. Removing the water will help to make sure your dough is not too wet and sticky
If your dough is too sticky, add a small amount of flour a little bit at a time during the mixing process. Also, try using some flour on your hands while you are rolling out the dough.
I use my hands to mix all the ingredients. It helps to ensure that you don’t overwork the dough.

**Finishing off the pumpkin gnudi in our brown butter and sage sauce**

I hope you enjoy this seasonal dish that is perfect for the Holidays (and any other time)! Leave your comments or questions down below. Let me know what your favorite holiday dish may be! As always, thanks for Spending Time In My Kitchen!

The Best Pumpkin Gnudi

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Meal Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 oz Pumpkin Puree
1 cup Ricotta cheese
1 Cup “00” flour
1/4 cup Parmesan cheese – finely grated
1/4 cup Pecorino cheese
2 Egg yolk
1/4 tsp nutmeg
1/4 tsp Salt
1/4 tsp Pepper
Sauce
8 Tbl Butter, unsalted
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 tsp pepper
Fresh Sage=handful
Garnish
Shaved Parmesan cheese
Fried sage, a handful

Directions

Press and strain the ricotta through a dish towel to remove as much water from the ricotta as you can. Set aside.
Add 2 Tablespoons of salt to the pot of water you are cooking your gnudi in. Turn the stove heat to high to bring the water to a boil.
Make Brown Butter Sauce
Place your butter in a small pot to make your brown butter sauce. Turn the stove to medium heat. Swirl your butter now and then so it doesn’t burn. You do want to brown the milk solids that are in the butter. But you don’t want the milk solids to burn. Add your Sage when your butter is almost done. Cook Sage till it looks crispy. Remove the sage and place on a paper towel. Take your brown butter off the heat when done and set aside.
Make Your Gnudi
Add parchment paper to a large baking tray and set aside.
Add all your gnudi ingredients to a large bowl.
Mix until all the ingredients start to come together. Flour your work surface and pour your ingredients onto the surface. Finish mixing your dough into a smooth dough ball. (Using a Bench Scraper to mix your dough will help in not overworking your dough. The more you mix; the more the possibility of making your gnudi tough)
If the dough is too sticky and wet, add more flour a small amount at a time. You should be good even if your dough is a little sticky. Place flour on your hands and your work surface to make it easier to roll and cut your gnudi.
Use your bench scraper and cut off a small portion of the dough. Roll the dough ball into a cylinder
Check out the video above when you are ready to make your gnudi
Cut your gnudi into 1/2-inch to 1-inch little pillows. Use your gnocchi board and roll your little pillow of dough with your thumb to add the lined design. Place your rolled gnudi on a baking tray. Place the tray of gnudi in the fridge for about 20 minutes
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Let’s Finish the Dish
Add some of your gnudi to the water when your pot of water is boiling, They will float to the top when ready for the next step.
Place some brown butter in a large 14-inch pan. Turn the heat on the stove to medium. Use a small mesh strainer or large slotted spoon to pull the gnudi from the hot water into your pan of brown butter. Place enough gnudi in your pan of brown butter so as not to crowd. Cook your gnudi until it starts to brown.
Plate your gnudi; add some of the fried sage; add some parmesan cheese.
Let’s Freeze Our Gnudi
At this point in the process (before placing the cut gnudi into the pan of hot water), you can take your cut/rolled gnudi and put them in the freezer to be cooked sometime in the future. (Place cut gnudi on a tray and then into the freezer. When frozen put the gnudi into zip lock bags or vacuum seal.) This process worked perfectly for Thanksgiving when I made the gnudi a week before. When ready to eat, place frozen gnudi in your pot of boiling water and your gnudi will cooperate by floating to the top of your boiling water when they are ready. (One hour after placing the gnudi in the freezer, check to make sure none of the gnudi are stuck together. Gently unstick them and you are good to enjoy your gnudi sometime in the future.)