Pumpkin Gnocchi with Garlic and Sage
• 1-2 cups all-purpose flour • 8 oz pumpkin puree • ½ cup ricotta cheese • ½ cup grated parmesan, plus more for topping • 1 egg • 1 tsp salt • ¼ tsp ground nutmeg • ¼ tsp freshly ground Anthony’s Goods Tellicherry pepper • Anthony’s Goods Pumpkin Seeds, for the stems • Olive oil, for pan frying • A bunch of sage (about 25 leaves) • 3 cloves garlic, minced
Crispy bottoms, chewy centers. These pumpkin-shaped gnocchi are a labor of love but well worth the effort. 1. In a large bowl, mix together 1 cup all-purpose flour, the pumpkin puree, cheeses, egg, nutmeg, salt, and pepper. Knead the mixture a few times. If it is too wet to shape into balls, add more flour and continue to knead until it can hold its shape. 2. Scooping out the dough 1 tbsp at a time, shape it into balls and use a toothpick to score the tops to look like a pumpkin. 3. Fill a large pot of water and sprinkle in some salt. Bring it to a boil and gently lower the gnocchi into the water. The gnocchi will float to the top when they are almost ready. Cook for another minute or two before lifting them out with a slotted spoon and setting them (spaced out) on a tray lined with parchment paper. 4. Heat olive oil in a large pan. Sauté the sage leaves and minced garlic for a minute or two until fragrant, then add the gnocchi in batches, if needed. 5. Pan fry the gnocchi until the bottoms are golden brown. 6. Place a pumpkin seed into the top of each gnocchi to mimic a stem. 7. Serve topped with more grated parmesan and ground black pepper.