Ingredients

Dough

• 1 lb. pumpkin puree, canned or homemade

• 2 cups all purpose flour

• ½ cup whole milk ricotta cheese, strained

• 1 cup grated parmesan

• 1 egg

• ⅛ tsp. fresh nutmeg

• ½ tsp. salt

• Fresh ground pepper

• Vito & Joe’s Olive Oil

Sauce

• 4 tbsp. butter

• ¼ cup walnuts, chopped

• ¼ tsp. dried rosemary

• 1 clove garlic

• Salt

• Fresh ground pepper

• Vito & Joe’s Olive Oil

How to Prepare

1. In a large mixing bowl, combine 2 cups flour, ½ tsp. salt, ⅛ tsp. fresh nutmeg, and 1 cup grated parmesan. Create a well in the middle and add 1 egg, 1 lb. pumpkin puree, and ½ cup ricotta. Begin incorporating the wet ingredients to form a dough, but don’t overwork it. Once everything is combined, set aside.

2. Heat a saucepan over low heat. Add 4 tbsp. butter and a splash of Vito & Joe’s Olive Oil. Use a garlic press or microplane to add 1 clove of crushed garlic. Add ¼ tsp. rosemary, ¼ cup chopped walnuts, a pinch of salt, and freshly cracked pepper.

3. Stir everything for around 3 minutes, letting the butter softly bubble and not brown. Turn the heat off, cover, and set aside.

4. Bring a large pot of salted water to a boil.

5. Flour your workspace and hands and grab a handful of dough. Roll the dough out into a log, a little thicker than your thumb. Cut the log into pieces about an inch long.

6. Use a gnocchi board or fork to roll out each piece, softly rolling the dough down the surface using your thumb.

7. Add gnocchi to boiling water. Add a splash of Vito & Joe’s Olive Oil to a serving dish. When the gnocchi float to the top, let them cook for 1 to 3 minutes more, then remove them from the water using a slotted spoon and put them into the oiled serving dish, mixing them a bit so they don’t stick together.

8. Top with butter sauce and grate parmesan on top. Enjoy!