Pumpkin Ricotta Gnocchi Recipe

Ingredients (10)

• 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)*
• 1 cup ricotta (use whole milk for best results)
• 2 large eggs
• 2 teaspoons kosher salt
• 1/4 cup parmesan or pecorino cheese
• 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour
• 2-3 teaspoons minced fresh sage
• 1/4 cup unsalted butter
• Black pepper to taste
• Truffle salt to taste (optional)