In The Bender Kitchen: Raquel Rivera-Pablo makes a great fall dish

NEW HAVEN, Conn. (WTNH) — Chef Raquel Rivera-Pablo is cooking up homemade ricotta gnocchi in a pumpkin sage brown butter sauce.

 

Ricotta Gnocchi Pumpkin Sage Brown Butter Sauce

 

Ingredients:

½ pound (8oz) whole milk ricotta

5 oz. all-purpose flour, plus extra for dusting

3 oz. parmesan cheese

3 or 4 chives, snipped

1/8 tsp. of salt, kosher

1/8 tsp. of black pepper

 

Ingredients for Pumpkin Sage Brown Butter Sauce:

1-2 Tbs. of butter, unsalted

3 sage leaves, julienned

3 Tbs. pumpkin puree

Nutmeg, to taste

Salt & pepper to taste

2 tbs. of parmesan cheese, for topping

 

Directions:

  1. Make gnocchi: In a large bowl stir ricotta, flour, parmesan, chives, salt & pepper together. Stir just to combine.  Remove from bowl and place on a lightly floured counter.  Knead until dough comes together.
  2. Cut dough into smaller pieces and make 10 logs. Cut into 1/4’ pieces.  Lightly toss with flour to prevent sticking.  Arrange gnocchi on a lightly floured baking sheet lined with parchment.  Bring 1 quart of water to a boil.
  3. Meanwhile make sauce: melt butter until it takes on a golden hue, add sage until fragrant.  Whisk in pumpkin puree.  Adjust seasoning with salt, pepper and nutmeg.
  4. Add 1 Tbs. of salt to pasta pot, return to a boil and then add gnocchi. Give the pot a stir and cook for 3-4 minutes until gnoochi floats to the surface.
  5. Remove gnocchi from water and add directly into sauce. Coat with pumpkin brown butter sauce adding a bit of pasta water to help pull sauce together.   Sprinkle with parmesan cheese and serve.

 

 

 

 

 

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