Pumpkin Gnocchi with Broccoli Rabe and Smoked Ricotta
Smoked sea salt adds a world of flavor to this dish of pumpkin gnocchi with broccoli rabe and smoked ricotta. Easy enough for a weeknight meal and fancy enough for a dinner party.
Yield: 4 servings
  • 1 cup canned pumpkin
  • 2 cups ricotta, divided
  • 2 large eggs
  • 1 tsp smoked sea salt, plus more for garnish
  • 1 tsp kosher salt
  • 3-4 cups cake flour
  • 1 bunch broccoli rabe, coarsely chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • black pepper, to taste
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, make the gnocchi. In a large bowl, stir together the pumpkin, 1 cup of ricotta, eggs, smoked sea salt, and kosher salt. Add 2 cups of the flour to the bowl and mix in with your hands. The dough will be very sticky. Add in another ½ cup of flour and mix that in as well. The dough should still be sticky but also easy enough to work into a log. If it is still too sticky, then add another ½ cup flour until it is the right consistency.
  3. On a lightly dusted surface, split the gnocchi dough into 4 equal portions. Roll each portion into a thin log, about ½-inch thick. Cut into 1-inch gnocchi. Place on a parchment-lined baking sheet. Repeat with remaining dough.
  4. Drop the gnocchi into the pot of boiling water in multiple batches, depending on the size of your pot. Make sure you don't overcrowd them or they will stick together. The gnocchi are done cooking when they start to float. Remove to a parchment-lined baking sheet with a slotted spoon and repeat with remaining gnocchi until they are all cooked.
  5. Once the gnocchi are cooked, bring the pasta water back to a boil. Add the broccoli rabe to the pot and cook for 2-3 minutes to remove some of the bitterness. Drain and lightly pat the broccoli rabe dry.
  6. In a large skillet, heat the olive oil over medium-high heat. Add the garlic to the pan and saute for 30 seconds, or until fragrant. Add the broccoli rabe to the pan and season with a pinch of salt. Saute for 3-4 minutes or until heated through. Stir in the gnocchi and saute for a few minutes to heat through.
  7. Divide the gnocchi and broccoli rabe mixture among 4 bowls. Top each plate with ¼ cup of the remaining ricotta, a sprinkle of smoked sea salt and a grind of black pepper.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/pumpkin-gnocchi-broccoli-rabe-smoked-ricotta.html