By Chef Thomas Schmidt
Your friends and family will love this fall classic, a traditional pasta dish combining a light pillowy texture with luxurious buttery, herbal flavors – made with fresh seasonal ingredients.
- 1 cup of puréed cooked pumpkin (1/2 pumpkin remove seeds, roast in a 300-degree oven until soft and somewhat dried out)
- 1 cup Bellwether Farms ricotta
- 2 large farm eggs
- 2 teaspoons kosher salt
- 1/4 cup finely grated Vella dry jack
- 3 – 4 cups of all-purpose flour
- Sage leaves
- Mix the pumpkin purée, ricotta, dry jack, eggs, and salt together in a large bowl.
- Add 2 cups of the flour and mix well with your hands. The dough
should be very sticky and impossible to work.
- Add another half cup of flour and mix that in. You want the
dough to be pretty sticky, and pliable enough to shape into a large log. If
it’s not, keep adding a little flour at a time until you can get a soft dough
that will be rollable. It should never require more than 4 cups of flour.
- Cover the dough with a damp towel.
• Cut the dough into four equal pieces. Take one piece and cut it in half.
- Roll the dough into a snake about a 1/2-inch thick, then cut it
into pieces about the thickness of a fork. Flatten out with the tines of a
- Put on the floured sheet pan with parchment and boil in lightly
salted water. Repeat the process with the rest of the dough.
Sage Butter Method
- Heat butter in a thick-bottomed saucepan with sage leaves and some salt. When melted, mix with a wooden spoon and taste for saltiness.
- Add more salt if needed. Heat over high heat stirring often, until butter is bubbly and brown.
- Before the butter is too brown, pour the contents into a cold saucepan or casserole to stop cooking. Keep warm.
- Toss the cooked gnocchi in some of the butter, plate up, and garnish with some leaves and a little more butter.
- Top with some grated Vella dry jack.