by Chef Walter Potenza, contributing writer
Friends:
“Looking for a way to transform simple ingredients into something magical? Look no further than the classic combination of pumpkin and ricotta. The pumpkin’s natural sweetness and rich, almost buttery texture provide the perfect foil for the light, milky freshness of the ricotta. Together, they form a versatile and delicious base for countless dishes, and this recipe shows you just how easy it is to bring this delightful pairing to life in your own kitchen.”
Pumpkin Ricotta Gnocchi
Ingredients for 4-6 servings
¾ cup (6 oz) pumpkin puree (low sodium)
1 cup (8 oz) whole milk ricotta cheese
½ cup grated parmesan cheese, plus more for serving
1 ¾ cups (210 g) all-purpose flour
¾ cup roughly chopped walnuts (optional)
8 large sage leaves, thinly sliced
freshly cracked black pepper
Bring a large pot of salted water to a boil.
In a mixing bowl, beat the eggs. Whisk in the pumpkin puree, ricotta cheese, salt, and nutmeg until smooth. Then, whisk in the grated parmesan. Add the flour to the bowl. Use a wooden spoon to incorporate it. Do not over-mix (stop just when all of the flour is absorbed, and the dough comes together into a loose ball). Transfer the dough to a floured surface. Cut it in half. Gently roll each half of the dough into a long rope, adding a little more flour as needed. Cut the ropes into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 2-3 minutes, or until they float to the top.
Meanwhile, add the butter to a 12” skillet over medium heat. Allow it to melt and start to brown. Add the walnuts, sage, parsley, and lemon zest. Reduce the heat to medium-low and continue to cook for about 2 minutes to toast the nuts. Stir in the honey. Use a spider strainer to transfer the gnocchi directly to the sauce, allowing some of the water to drip over as well. Gently toss to coat until the sauce clings to the gnocchi.
Plate the gnocchi with all of the sauce spooned over top. Garnish with a generous sprinkling of grated parmesan and freshly cracked black pepper.
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Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now – RINewsToday!
