Pumpkin & ricotta gnocchi dough from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 65) by Meryl Feinstein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sage & hazelnut pesto; Ligurian walnut sauce (Salsa di noci); How to make brown butter; Butter & sage sauce [Burro e salvia]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Grana Padano cheese for Parmigiano Reggiano cheese.

  • kkmatti on January 13, 2024

    The pumpkin doesn't give a lot of flavor to these, but they are a pretty color. Mine were too wet to roll despite removing water from both the ricotta & squash so I ended up adding some flour to the mix. We liked these with the brown butter sauce and pan-frying the gnocchi in a little butter was a great upgrade to traditional gnocchi.

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