NewYork-Presbyterian Hospital

Recipe Yield: 8 Servings

Ingredients

• For Filling:
• 1 1/2 pounds Pumpkin paste or 1, 15oz canned pumpkin
• 10 ounces or 2 1/4 cups flour, all purpose
• 1 egg
• 1 ounce or 1/8 cup parmesan cheese, grated
• 3 ounces or 3/4 cup ricotta cheese, part skim
• 2 tablespoon salt
• 1 teaspoon white pepper
• 2 tablespoons thyme leaves, fresh

• For Sauce:
• 1 tablespoon butter
• 1/8 cup low sodium chicken stock
• 1 tablespoon thyme leaves, fresh
• 3 tablespoons truffle oil or extra virgin olive oil
• 2 tablespoons parmesan cheese, grated

• For Pumpkin Paste:
• 1, 8-10 pounds pumkin
• 2 cups water

Directions

1. Remove seeds and skin from pumkin, cut in 2 inch pieces and put in a roasting pan with water. Cover with aluminum foil and place in a preheated oven at 300 degrees F. Roast for until done (about 1.5 hours). Remove pumpkin from pan and strain water. If using canned pumpkin, proceed to step 4.
2. Place pumpkin in a colander lined with cheesecloth, put plate on top for 24 hours to obtain a very dry paste.
3. Pass the pumpkin paste through a food/vegetable mill and if still watery strain with a kitchen towel or cheesecloth.
4. Once the pumpkin paste is ready add to a large bowl with flour, egg, parmesan and ricotta cheese, salt, pepper and thyme.
5. Mix with the hands until the dough is smooth, let dough rest for 1 hour.
6. Cut into 5 oz (1/2 cup) pieces, roll into a cylinder shape (8" x 1") and cut into 1 inch pieces. Keep in a large pan with flour to prevent gnocchi from sticking together.
7. Bring 4 quarts of water to a boil in a pot and add gnocchi. Once cooked, they will rise to the top in 1-2 minutes. Remove and place on a paper towel to drain using a slotted spoon. Cook in batches and set aside.
8. While gnocchi cooks, melt butter, add stock and thyme leaves in a sauté pan on medium heat. Cook for 2 min, add truffle oil, adjust salt and pepper to taste.
9. Add gnocchi to saute pan with sauce and gently toss to coat gnocchi. Add remaining parmesan cheese.

Nutrition Facts