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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

What’s on the Farm Stand: Gluten-Free, Vegetarian Pumpkin Ricotta Gnocchi with Seared Radicchio

October 27th, 2015 · No Comments · Allergies, Brooklyn, canning, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Side Dishes, Thanksgiving, Tips, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Olivia Birchmier

This gnocchi originally included pancetta, but we went with the vegetarian friendly version without it!

Photo By: Alanna Taylor-Tobin
This gnocchi originally included pancetta, but we went with the vegetarian friendly version without it!

The Harvest season brings a classic favorite to local farm stands and kitchens: pumpkin. While there are many traditional ways to use pumpkin in desserts ranging from pie to pumpkin rolls, baked seeds, and even cheesecake. The consistency of pumpkin makes it a wonderful addition to all sorts of desserts, as well as in savory recipes.

The rich texture of this pumpkin gnocchi will make a dinner party of any Autumn meal and can serve as a Thanksgiving side dish or as the main course for your vegetarian guests. Mixing the dough is the easiest part of this recipe but rolling into logs and cutting the dumplings can take a bit longer but once you get the hang of it, you will want to make this for every special meal.  Let this recipe serve as a learning experience while taking advantage of this seasonal favorite.

Gluten-Free, Vegetarian Pumpkin Ricotta Gnocchi with Seared Radicchio

For the gnocchi:
1 cup roasted winter squash or  pumpkin puree
1 cup whole-milk ricotta
3 large eggs
1/4 cup grated Parmesan
1 1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/2 cup potato flour
1/2 cup millet flour, plus more for rolling
1/2 cup rice flour, more as needed

To serve the gnocchi:
1/3 of the pumpkin ricotta gnocchi
olive oil, as needed
1/3 small head red radicchio, leaves torn into 1-2″ pieces
1-2 tablespoons chopped parsley, plus more for garnish
2-3 large sage leaves, sliced
1 tablespoon lemon juice
black pepper


Make the gnocchi
Whisk together the squash puree, ricotta, eggs, Parmesan, salt, and nutmeg in a large bowl. Stir in the potato flour and millet flour, then add the rice flour a little at a time until the dough starts to come together.

It should be slightly sticky, but firm enough to hold a shape. Scrape the dough out onto a surface dusted with millet flour, invert the bowl over the dough, and let rest 15-30 minutes.

Shape the gnocchi:
Divide the dough into 6 portions. Squeeze, press, and roll one portion into a long, 3/4″ wide rope, dusting the surface and your hands with just enough millet flour to keep it from sticking. Cut the rope into 1″ lengths.

Unless you have a gnocchi paddle, dust the prongs of a fork with the millet flour. Otherwise press and roll the dumpling along the ridges of the paddle. Using your finger to hold the gnocchi and create a fold, gently press the prongs into the gnocchi to create a ridged side. Place the gnocchi on a sheet pan dusted with millet flour once shaped.

I like to freeze the gnocchi on cookie sheets and drop them into boiling water after having been frozen. This is how you get the most firm texture as the dough does not become water logged.  If you don’t have time to do this, be sure to have a cookie sheet ready with cheese cloth to absorb the water while the gnocchi set. In either case, be sure to not crowd the pot and to not over boil the gnocchi.

Bring a medium saucepan half filled with water to a boil. Carefully drop in one third of the gnocchi (since they will be soft, try to drop them in one by one). When all of the gnocchi has floated to the top, use a slotted spoon to scoop them out and drain. Set aside.

Finish the gnocchi:
Coat the bottom of a wide skilled with a thin film of olive oil. Warm over medium heat until the oil is heated. Add the gnocchi in a single layer, and do not stir until they are seared golden on the first side, about 4 minutes. Then use a pair of tongs to rotate each piece of gnocchi to the second side and sear until crusty. Remove the gnocchi and place on a platter or in a bowl.

Add the radicchio to the pan with a pinch of salt and cook until just wilted, tossing with the tongs for about a minute.

Then, add the gnocchi back to the pan, scatter the herbs over the top, and toss to combine. Drizzle with olive oil and lemon juice, then season to taste.

When serving, top with freshly ground black pepper and grated Parmesan. Garnish with a few leaves of parsley and serve immediately. Serve with a glass of rosé of Pinot Noir from McCall Vineyards which will compliment the flavors of pumpkin and radicchio as well as your Thanksgiving bird.

Take a look at this Meatless Monday: Homemade Ricotta Gnocchi post for more on how to make easy and delicious gnocchi.

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