Vegetarian

Kabocha ricotta gnocchi is for Dinner.

Kabocha ricotta gnocchi takes several minutes to prepare.

Kabocha ricotta gnocchi takes several minutes to cook.

Kabocha ricotta gnocchi makes 8 servings.

The ingredients for Kabocha ricotta gnocchi are:

1 cup of pur?ed cooked pumpkin or winter squash (canned or homemade)*
1 cup ricotta
2 large eggs
2 teaspoons kosher salt
1/4 cup parmesan or pecorino cheese
3-4 cups cake flour, Italian "oo" flour, or all-purpose flour

Here is how you make Kabocha ricotta gnocchi:

To make your own pumpkin pur?e, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350?F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin.1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in ? you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.2 Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.3 To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.4 Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnoccho drop back to the work surface. This does two things: It makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. If all this is too much bother for you, skip it. The gnocchi will not be quite as good, but they'll still taste fine.5 Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together.6 Now go back to the next big chunk of dough and repeat the process. it is important to boil gnocchi in small batches so they don't stick to each other. Serve it with a light sauce or brown sage with butter.This recipe was found: http://www.simplyrecipes.com/recipes/pumpkin_ricotta_gnocchi/Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Kabocha ricotta gnocchi is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.9

• Total Fat: 4.6 g
• Cholesterol: 58.3 mg
• Sodium: 394.1 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 1.5 g
• Protein: 9.4 g