This recipe skips the potato and uses ricotta cheese and pumpkin purée for gnocchi with a dense (but not heavy) texture rather than a pillowy-light one. Once the dough is rolled out, the gnocchi are cut and ready to be cooked. Just boil them, then give them a quick sauté in butter and fresh sage. To finish, take the gnocchi out of the pan, turn down the heat, and make a quick creamy sauce with crème fraîche and Parmesan cheese, then pour it over the gnocchi and sprinkle with toasted hazelnuts. Serve as a first course for an autumn dinner party for four, or as a main dish for two hungry people.
Game plan: The uncooked gnocchi can be frozen uncovered on the baking sheet until solid, then transferred to a resealable bag and kept frozen for up to 2 weeks. To cook, drop the frozen gnocchi directly into salted boiling water and boil until they float and are cooked all the way through, about 3 minutes.
This recipe was featured as part of our Fall Ingredients recipe gallery.