These ricotta cheese and pumpkin gnocchi are coated with a creamy Parmesan, crème fraîche, and sage sauce, then topped with toasted hazelnuts.
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.... Read More
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