Servings: 3
Ingredients
- 1 russet potato*
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1 egg
- 1 tsp salt
- 2 cups flour*
Instructions
- Bake the potato at 425°F (218°C) for 60 minutes or until soft.
- Peel the potato while still warm. Once completely cool, the skin is much more challenging to peel. If it is too hot to handle, place the potato on a towel or cutting board.
- Mash the potato well with a fork until light and fluffy, and let it cool some. If you have a potato ricer or box grater, you can use it instead.
- Spread the potato on a flat surface or tray, making a dip in the middle to add the other ingredients.
- Use a nut milk bag, cheesecloth, or fine mesh strainer to squeeze as much liquid as possible from your ricotta.
- Add the egg, pumpkin puree, ricotta, and salt to the potato and mix with your hands. Be sure the potato is not too hot to avoid cooking the egg.
- Gradually add the flour until a soft dough forms. Depending on the size and dryness of your potatoes, you may need more or less flour than the recipe calls for. The dough should be easy to handle. Don’t overwork the dough, as this can make the gnocchi dense.
- Transfer the dough to a floured surface and divide it into smaller portions.
- Roll each portion into a roughly ½ inch (1.3 cm) thick rope.
- Cut the ropes into 1-inch (2.5 cm) pieces.
- Optional: roll each piece over the back of a fork to create ridges. This helps the sauce cling to the gnocchi. You could also make a slight indentation in the gnocchi with your finger or a knife to achieve the same result.
- Sprinkle the gnocchi with flour to keep them from sticking together.
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the water and remove them when they float to the top. This should only take a few minutes. If the gnocchi are stuck together, they may not float. Stir them as needed to break them apart, and they should float once ready.
- Serve with your favorite sauce.
Video
Notes
-*A dry potato like a russet will work best and make lighter gnocchi because it will need less flour, but you may use other varieties.
-*The amount of flour will vary depending on the size and dryness of your potato. I generally use all-purpose or whole-wheat Einkorn flour for the increased nutritional benefits and ease of digestibility.
Nutrition
Calories: 466kcal | Carbohydrates: 81g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 838mg | Potassium: 533mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6619IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 5mg
Nutrition values are approximate and may vary.
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