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
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.
While the dough rests, add salt and water to a medium sauce pot and bring to a boil, then reduce heat to a simmer.
Scoop and measure dough into ¾ oz pieces, roll gently, and place on a lightly floured half sheet pan.
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.
Garnish with hazelnuts and herb oil.