Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts

theoriginaldish.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: SCALE 1x2x3x:

2 eggs

¾ cup (6 oz) pumpkin puree

1 cup (8 oz) whole milk ricotta cheese

½ tsp kosher salt

¼ tsp ground nutmeg

½ cup grated parmesan cheese, plus more for serving

1 ¾ cups (210 g) all-purpose flour

¼ lb unsalted butter

¾ cup roughly chopped walnuts

8 large sage leaves, thinly sliced

2 tbsp chopped parsley

1 tsp lemon zest

2 tbsp honey

freshly cracked black pepper

Directions at theoriginaldish.com

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