Pumpkin Ricotta Gnocchi With Shiitake Creamy Sauce
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 1 cup ricotta
  • 1 cup pumpkin puree
  • 2½ cups flour
  • 2 egg yolks
  • 1½ teaspoon salt
  • 10 tablespoons butter + 1 tablespoon
  • ½ cup gresh sage leaves
  • 4 garlic cloves, minced
  • ½ lb shiitake mushrooms, stems removed, thinly sliced
  • 4 tablespoons Crème fraîche
  • Parmesan cheese (optional)
  1. In a large bowl stir together ricotta, pumpkin, egg yolks and 1 teaspoon of salt.
  2. Add 1 cup of flour and mix well.
  3. Add another cup of flour and see if the soft dough starts to form. Add another ½ cup if needed. The dough should be slightly sticky. Try not to hold the dough for too long, that way it won't be sticking to your hands.
  4. Lightly flour the working surface and divide the dough into 4 equal parts.
  5. Roll each part into a dowel shape about ⅝ inch in diameter and cut into ⅝ inch pieces.
  6. If you want, you can roll each piece into a ball and lightly press a fork against it.
  7. Transfer gnocchi onto a floured cutting board and place in a fridge while you make a sauce.
  8. Melt 10 tablespoon of butter in a small sauce pan and on the medium-low heat. Cook until it turns golden brown with a distinctive caramel flavor, about 7 minutes. Don't burn it.
  9. Add sage leaves and allow them to infuse butter, about 2 minutes. Off the heat and set aside.
  10. In a large sauté pan, melt 1 tablespoon, add minced garlic and cook for 30 seconds. Add shiitake, ½ teaspoon of salt and sauté until mushrooms have softened, about 5 minutes.
  11. Stir in sage butter and Crème fraîche, reduce the heat to minimum and cook for another 1-2 minutes.
  12. Meanwhile, put a large pot of salted water to a boil. Slowly add gnocchi and cook for 2-3 minutes until the rise to the surface. Remove with the slotted spoon and transfer into mushroom sauce.
  13. Serve immediately.
  14. Sprinkle with Parmesan cheese if desired.
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/vegetarian-entrees/pumpkin-ricotta-gnocchi-with-shiitake-cream-sauce/