Pumpkin Ricotta Gnocchi with Sage Brown Butter & Toasted Hazelnuts {Vegetarian} {GF}

Fall is definitely upon us! And as I have mentioned before – it’s NOT my favorite season. Everyone just seems to love fall – the colorful foliage, the cooler weather, football, blah blah blah and I get it, I really do.



But why is everyone so excited to kiss the sweet summertime goodbye? When you can live in flip-flops and eat s’mores every night (I may continue to do this…). The ONLY good thing I see about this new season is the onset of pumpkin.


Yes I am on the pumpkin crazy train. I don’t need a pumpkin spice latte every morning to welcome the season change but I do love the new recipes and smells that pumpkin can bring on. And even though the recipe I’m about to share calls for canned pumpkin which can be found year-round, it just doesn’t feel appropriate to break out this one out during the summer.



One of my favorite dishes to make (and eat) is Homemade Sweet Potato Gnocchi so I wanted to make something similar to that but with a little pumpkin flair. By adding ricotta cheese and eggs, I’m obviously taking away the vegan factor but in doing that, I was able to create a version that was a little lighter and fluffier in consistency which is what I was going for.


Just a note: this dough seems extremely difficult to work with and it will seem too sticky to roll out and cut. It works though – and once you boil those little pieces, they stay formed together nicely and the consistency seems just right. I almost threw in the towel when I was making it because I was sure it was just another one of my epic fails but the end product exceeded my expectations! So don’t give up hope if your dough doesn’t seem to be cooperating :).



Pumpkin Ricotta Gnocchi with Sage Brown Butter & Toasted Hazelnuts {Vegetarian} {GF}

Gnocchi Ingredients

  • 1 15oz can of Pumpkin Puree
  • 2 Eggs
  • 1 16oz container of Part-Skim Ricotta Cheese
  • 2 ½ to 3 cups All-Purpose Gluten-Free Flour (or another flour of your choice) + more for rolling
  • 2 Garlic Cloves, minced
  • Sea Salt & Black Pepper to taste
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cinnamon

Sauce Ingredients

  • ½ cup Butter (I actually used Earth Balance)
  • 4 TBSP fresh Sage, chopped
  • ½ cup Hazelnuts, chopped & toasted*


In a large bowl, mix together the pumpkin, eggs, ricotta garlic, salt, pepper, cinnamon & nutmeg (use your hands if necessary!). Add the flour little by little (about ½ cup at a time) until it is all combined. The dough should be sticky but still pliable enough to roll into logs. If it’s too sticky, add a little more flour until it reaches a consistency you can handle (I had to use the full 3 cups). Divide the dough into six portions.

Flour a clean work surface and your hands and starting with the first segment of dough, roll out into a rope about ½ inch in diameter.  Cut into 1-inch pieces and set aside.  Continue until all your “pillows” have been created.

Bring a large pot of water to a boil. Add the gnocchi (about 20 at a time) and cook for about 4 minutes (they will float to the surface when they are done). Transfer cooked gnocchi to a plate or bowl until they are all done (you’ll want to toss them all in the browned butter at the same time so that the butter doesn’t burn waiting for all the gnocchi to finish boiling).

Meanwhile, brown your butter in a large skillet. Do this by adding it to the pan along with the chopped sage. Cook on medium-low heat until the butter has browned. Add the finished gnocchi and toss to coat. Mix in the toasted hazelnuts and serve immediately.

*To toast hazelnuts, preheat your oven to 350°F. Spread nuts onto a baking sheet and pop in the oven for about 5 minutes or until fragrant.

2 thoughts on “Pumpkin Ricotta Gnocchi with Sage Brown Butter & Toasted Hazelnuts {Vegetarian} {GF}

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s