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Pumpkin Gnudi

  • 38 min
  • Easy
  • 8
  • Ricotta cheese, fresh, pressed overnight -- 2 1/4 cups
  • Libby's 100% Pure Pumpkin, pressed overnight -- 1 1/4 cup
  • '00' Flour -- 3 Tbsp
  • Parmesan cheese, grated -- 1/4 cup
  • Pecorino-Romano, grated -- 1/4 cup
  • Egg yolk -- 1 ea
  • Kosher salt -- 2 tsp
  • Nutmeg -- 1/8 tsp
  • Hazelnuts, toasted, coarsely chopped -- 2 Tbsp
  • Herb oil -- 1 tsp
Preparation
1
In a medium bowl, add ricotta, pumpkin, flour, parmesan, Pecorino-Romano, egg yolk, salt, and nutmeg. Fold gently until well combined. Cover with plastic wrap and allow to rest for 15 minutes in the refrigerator.
2
While the dough rests, add salt and water to a medium sauce pot and bring to a boil, then reduce heat to a simmer.
3
Scoop and measure dough into ¾ oz pieces, roll gently, and place on a lightly floured half sheet pan.
4
Carefully drop cheese balls into the hot water pot and cook until they float. With a slotted spoon, remove gnudi and transfer to a baking dish.
5
Garnish with hazelnuts and herb oil.
Components