Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe

If you’re on the hunt for a dish that’s soulfully comforting yet delightfully unique, look no further than this Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe. These pillowy gnudi—think delicate, melt-in-your-mouth gnocchi’s lighter cousin—combine the natural sweetness of pumpkin with the creamy richness of ricotta and a fragrant herb-parmesan blend. Whether you drape them in a vibrant green pesto or a rich tomato sauce, this recipe beautifully balances fresh, earthy flavors and luxurious textures in every bite, perfect for impressing friends or savoring a cozy night in.

Ingredients You’ll Need

To create this enchanting Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe, you’ll rely on simple, fresh, and hearty ingredients. Each element plays a crucial role—from the creamy ricotta that gives the gnudi their tender texture to the fragrant herbs that elevate the flavor profile, and the choice between pesto or tomato sauce, which lets you customize the dish to your mood.

• Pumpkin purée: Offers a subtle sweetness and vibrant color that makes these gnudi pop.
• Whole milk ricotta: Provides creaminess and a rich, mellow tang; thicker ricotta like Organic Valley works best.
• Frozen spinach: Adds a mild earthiness and beautiful flecks of green throughout.
• Parmesan cheese: Gives a salty, savory backbone—freshly grated from a block for maximum flavor.
• Fresh rosemary, sage, and thyme: Infuse the dish with warm, woodsy herbal notes that complement the pumpkin perfectly.
• Large egg yolk: Acts as a subtle binder, keeping the gnudi tender yet sturdy.
• Diamond Crystal kosher salt: Enhances all the layers of flavor, especially important for seasoning the boiling water.
• Semolina flour: Key for the structure—lightly dusting and mixing into the dough for that perfect gnudi texture.
• Pesto or tomato sauce: Your choice to add freshness or a zesty kick that finishes the dish beautifully.

How to Make Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe

Step 1: Prepare the Pumpkin Ricotta Base

Start by mixing half a can of pumpkin purée with the ricotta cheese until smooth. Then strain this mixture in a sieve for about 15 minutes. This step helps eliminate excess moisture, ensuring that your gnudi dough doesn’t become too wet, which is the secret to achieving that melt-in-your-mouth texture you’re after.

Step 2: Ready the Spinach and Herb-Parmesan Blend

Thaw your frozen spinach, squeezing out every last drop of water using a paper towel to keep your gnudi light and silky. Meanwhile, blitz your parmesan along with fresh rosemary, sage, and thyme into a crumbly herb-parmesan mixture in a food processor. The finer you get it, the more evenly the herb essence will dot the gnudi dough.

Step 3: Combine Ingredients to Form Dough

Into a large bowl, add the chopped spinach, herb-parmesan mix, egg yolk, and drained pumpkin-ricotta combo. Season with salt and freshly cracked black pepper. Stir in the semolina flour gradually, folding it in until a soft yet workable dough forms—a key to gentle, pillowy gnudi.

Step 4: Shape and Chill the Gnudi

Dust a baking sheet with semolina, then scoop dough balls about 1.5 tablespoons each, rolling them gently in flour to coat. Chilling your dough balls for at least an hour, preferably overnight, allows the flour to hydrate and the dough to firm up. This patience pays off with perfectly formed gnudi that hold their shape during cooking.

Step 5: Cook and Coat with Sauce

Bring a large pot of salted water to a simmer. Cook the gnudi in batches—about six minutes or until they float to the surface, signaling they’re tender and ready. Transfer them carefully to a warm sauté pan, adding some pasta water to prevent sticking. Gently fold in your chosen pesto or tomato sauce with a splash of pasta water to coat the gnudi evenly, creating a luscious, glossy finish in just a few minutes.

How to Serve Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe

Garnishes

Sprinkling freshly grated parmesan over the top right before serving adds a final layer of cheesy goodness that perfectly complements the gnudi’s creamy texture. You might also add a delicate drizzle of high-quality olive oil or a few fresh herb leaves to brighten the plate and enhance the aroma.

Side Dishes

This dish pairs beautifully with a fresh, crisp salad dressed in lemon vinaigrette, which cuts through the richness with a touch of acidity. Roasted vegetables or a simple garlic bread also make wonderful companions, turning the meal into something perfectly balanced and satisfying to both heart and palate.

Creative Ways to Present

If you’re looking for a crowd-pleaser or an appetizer twist, consider baking the boiled gnudi in a 350°F oven until they’re lightly crisp on the outside, then serve them with toothpicks alongside small bowls of your pesto or tomato sauce. It’s a fun and unexpected way to enjoy the Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe that’s sure to impress at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover gnudi are best stored in an airtight container in the refrigerator for up to two days. Keep the sauce separate if possible to prevent the gnudi from soaking up too much moisture and losing their delicate texture.

Freezing

You can freeze uncooked, shaped gnudi by placing them on a semolina-dusted baking sheet, freezing until solid, and then transferring them to a freezer-safe bag. This way, they keep their shape and texture. When ready, cook them straight from frozen, adding a minute or two to the cooking time.

Reheating

Gently reheat cooked gnudi by warming them in a pan with a little butter or sauce over low heat to avoid overcooking. Alternatively, a few seconds in the microwave can work, but be mindful not to dry them out—adding a splash of water or sauce before warming helps maintain that lovely, tender consistency.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to wilt the fresh spinach first and squeeze out all excess water before adding it to the dough. This will keep your gnudi from becoming too soggy.

What’s the difference between gnudi and gnocchi?

Great question! Gnudi are essentially “naked” gnocchi, made mostly from ricotta and other cheeses with little to no potato or flour, making them lighter and more delicate than traditional gnocchi, which usually rely on potatoes as the base.

Can I make this recipe gluten-free?

To keep the gnudi’s delicate texture, you’d need to substitute the semolina with a gluten-free flour blend suited for pasta making. Keep in mind this might alter the texture slightly, so experiment with small batches first!

What kind of pesto works best for this recipe?

Classic basil pesto is a wonderful choice, but feel free to experiment with other herb-based pestos like sage or parsley to complement the pumpkin’s sweetness and the herb-parmesan mixture nicely.

Is it better to make the sauce from scratch or buy it?

Either works beautifully! Homemade pesto or tomato sauce can elevate the dish with freshness, but good-quality store-bought sauces can save you time without sacrificing much flavor, making this recipe super approachable on busy nights.

Final Thoughts

Trust me when I say, this Pumpkin Ricotta Gnudi with Herb-Parmesan and Your Choice of Pesto or Tomato Sauce Recipe is one of those dishes you’ll want to make again and again. It’s the kind of comforting, elegant meal that feels like a warm hug, yet is versatile enough for a casual dinner or a special occasion. Dive in, have fun with the sauces and presentation, and most importantly, savor every heavenly bite—you’ll be so glad you gave it a try!

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