Pumpkin Ricotta Gnocchi with Brown Butter & Walnuts

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homemade pumpkin ricotta gnocchi tossed in a brown butter sauce with walnuts, honey, and herbs

servings: 4-6


  • 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


  1. Bring a large pot of salted water to a boil. In a mixing bowl, beat the eggs. Whisk in the pumpkin puree, ricotta cheese, salt, and nutmeg until smooth. Then, whisk in the grated parmesan. Add the flour to the bowl. Use a wooden spoon to incorporate it. Do not over-mix (stop just when all of the flour is absorbed and the dough comes together into a loose ball).
  2. Transfer the dough to a floured surface. Cut it in half. Gently roll each half of dough into a long rope, adding a little more flour as needed. Cut the ropes into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 2-3 minutes, or until they float to the top.
  3. Meanwhile, add the butter to a 12” skillet over medium heat. Allow it to melt and start to brown. Add the walnuts, sage, parsley, and lemon zest. Reduce the heat to medium-low and continue to cook for about 2 minutes to toast the nuts. Stir in the honey.
  4. Use a spider strainer to transfer the gnocchi directly to the sauce, allowing some of the water to drip over as well. Gently toss to coat until the sauce clings to the gnocchi.
  5. Plate the gnocchi with all of the sauce spooned over top. Garnish with a generous sprinkling of grated parmesan and freshly cracked black pepper.