Pumpkin Gnocchi Recipe

1. Prepare pumpkin mixture

If using canned pumpkin, place 2 cups in a fine-mesh sieve or cheesecloth over a bowl and let drain 10–15 minutes to remove excess water. If using roasted pumpkin, mash until smooth and measure 2 cups. Transfer to a large mixing bowl.

2. Combine wet ingredients

Add the drained ricotta, grated parmesan, egg, salt, pepper, and nutmeg to the pumpkin. Stir until mostly homogeneous.

3. Add flour and form dough

Add 1 cup of the flour and gently fold to combine. If dough is still too sticky to handle, add remaining 1/2 cup flour a little at a time until the dough is soft but not sticky — it should hold together and be slightly tacky. Avoid overworking.

4. Shape gnocchi

Turn dough onto a lightly floured surface. Divide into 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) thick. Using a bench knife, cut into 3/4 inch pieces. If desired, press each piece lightly with a fork to create ridges.

5. Chill briefly (optional)

If dough is warm or sticky, transfer formed gnocchi to a floured tray and chill 15–20 minutes to firm up before cooking.

6. Cook gnocchi

Bring a large pot of salted water to a gentle boil. In batches, drop gnocchi into boiling water. When they float, cook 30–60 seconds more, then remove with a slotted spoon to a tray. Do not overcrowd the pot; cook 4–6 minutes total per batch including float time.

7. Pan-fry for texture

In a large skillet over medium heat, melt 2 tbs butter. Add boiled gnocchi in a single layer and sauté 2–3 minutes per side until golden and lightly crisped. Finish with 1 tsp olive oil if desired for shine. Keep warm.

8. Warm 1 tbs olive oil in a small saucepan over medium-low heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

9. Stir in 3/4 cup ajvar and 1 tsp tomato paste. Add 1/4 cup water or vegetable stock to loosen. Simmer gently for 4–6 minutes, stirring occasionally, until sauce is smooth and slightly reduced.

10. Season with 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust for sweetness or heat (add a pinch of sugar if ajvar is very tangy). Keep warm on very low heat.

11. Whisk together 1/2 cup Greek yogurt (or sour cream), 2 tbs ajvar, 1/2 tsp lemon zest and 1/8 tsp salt until smooth. Adjust seasoning to taste. Transfer to a small squeeze bottle or bowl for plating.

12. Lightly dress the baby spinach with a drizzle of olive oil (about 1 tsp), a pinch (1/8 tsp) of salt and 1/8 tsp black pepper. Toss to coat.

13. If using nuts, toast them in a small dry skillet over medium heat 2–3 minutes, stirring, until fragrant. Cool slightly and chop roughly.

14. Place a small handful of dressed spinach in the center of each plate (recipe yields 4 servings — use about 1/2 cup dressed spinach per plate).

15. Arrange golden pumpkin gnocchi on top of the spinach (approximately 12–14 gnocchi per serving, depending on size).

16. Spoon warm ajvar sauce around and lightly over the gnocchi, using about 3–4 tbs sauce per plate.

17. Dot or drizzle ajvar crema over the gnocchi and sauce (about 1 tbs crema per plate) — use a spoon or squeeze bottle to create small swirls.

18. Scatter crumbled blue cheese (about 2 tbs per plate), microgreens, and toasted nuts over the dish.

19. Finish with a small sprinkle of chopped parsley and a light drizzle of extra virgin olive oil. Serve immediately while gnocchi are warm.