The Easiest Pumpkin Gnocchi Recipe (Pumpkin Rivels)
Ingredients
Gnocchi Dough
- 3/4 cup pureed cooked pumpkin
- 1 cup cottage cheese (or make a substitute for this by filling a measuring cup with shredded mozzarella cheese and then filling in the remaining spaces by adding milk to the brim of the cup)
- 2 large eggs
- 1 tsp salt
- 1/4 cup parmesan cheese - or - 1/2 cup shredded mozzarella cheese
- 3-4 cups all-purpose flour
Seasonings
- 2-3 tsp sage (I use dried sage, but you can also use fresh minced sage)
- 1/8 cup light oil (such as canola or vegetable oil) for frying - or - 2-3 Tbsp butter
- Salt and ground black pepper, to taste
Instructions
- Mix together all the ingredients of the gnocchi dough. The dough will be sticky.
- Bring a large pot of salted water to a boil. (Probably about 6 cups water.)
- Pull off small, bite-sized pieces of the gnocchi dough and drop them into the boiling water.
- When the gnocchi pieces begin to float to the surface of the boiling water, they are ready. Remove them from the water and place them in a bowl or on a plate.
- Warm the light oil in a large frying pan over medium-high heat. Saute the gnocchi in the oil for about a minute and a half, flipping once to brown both sides. The gnocchi is done when it begins to gain a golden color. Remove the gnocchi from the oil when it is done.
- Season the gnocchi with salt, pepper, and sage. Serve hot.