Homemade pumpkin ricotta gnocchi with blue cheese brown butter

Homemade pumpkin ricotta gnocchi with blue cheese brown butter

  • Yield: 4 servings 1x


I suggest you start with the amount of blue cheese given in the recipe and add some more on top of the pasta if you feel you want more. If your ricotta is watery, drain it through a kitchen towel or cheesecloth on a colander over a bowl for a few hours.

The pumpkin puree needs to be as dry as possible, so you might need to drain it.

**One thing you can do if you’re doing gnocchi for the first time, is to have a pot of boiling salted water when you start making the gnocchi. Shape a small amount without adding too much flour, boil them and taste them. Fix amount of flour and seasonings accordingly.



For the pumpkin gnocchi:

  • 1 pound  450g cold butternut squash or pumpkin puree, see below
  • 6.5 oz 180g ricotta
  • 3.5 oz  100g parmesan cheese, grated
  • 3 egg yolks
  • 1 ½ to 2  cups flour + more for the working surface

For the blue cheese brown butter:

  • 8 Tbs  butter
  • ½ cup  crumbled blue cheese
  • Fresh or dried thyme (for sprinkling)
  • Freshly ground black pepper


For the pumpkin gnocchi:

  1. In a large bowl, mix pumpkin with ricotta. Add yolks, parmesan, a little salt, pepper and mix well.
  2. Add 1 cup flour and start combining with a fork. It should be thick but still wet.
  3. Heavily flour board and dump the pumpkin mixture. Add flour on top to cover, and, with floured hands, start gathering the dough.
  4. Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as you need, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.
  5. Transfer them to a floured baking tray, not touching each other.
  6. When ready to eat them, cook in abundant salted water, directly from the fridge or the freezer (no need to defrost them).
  7. Once they float to the surface they are done. Take them out, draining the water well and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper and more blue cheese if you want.
  8. Eat immediately.

For the blue cheese brown butter:

  1. Melt butter in a saucepan over medium heat.
  2. It will bubble and make loud chirping noises. Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
  3. Remove from the heat, add the cheese and mix. Some bits might remain.
  4. Use hot or warm.

To make pumpkin puree:

  1. roast a butternut squash or pumpkin cut in half, in a 350ºF oven, until soft.
  2. Scoop out the pulp and process it until smooth. Keep refrigerated. If it’s too wet when you process it, drain it through a kitchen towel or cheesecloth, in a colander over a bowl. The excess water will collect in the bottom. Just throw it away.
  3. Refrigerate them if you’re using them soon. If not, freeze them until rock hard, then transfer to a bag and keep frozen.