With the arrival of winter, the kitchen once again becomes a refuge: a warm place where you can take the time to prepare something simple yet special. It’s the season when movements slow down, lights grow softer, and aromas become more enveloping.
And as the Holidays draw near, every recipe takes on a new meaning: it becomes a way to come together, to indulge, to give—and gift yourself—a moment of tranquility.

Lidia Forlivesi’s (@nonsolofood) pumpkin and ricotta gnocchi were created with exactly this spirit in mind: a simple, wholesome dish, perfect for winter evenings and for bringing warm, comforting aromas to the table. Brown butter, sage, and toasted walnuts add that elegant touch that turns a homemade preparation into a true treat.

To accompany the dish, our R.D.O. Levante Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Ogliano Extra Dry: fresh, refined, and perfectly balanced. A wine that enhances the sweetness of the pumpkin and elevates every bite with elegance, making this recipe ideal for the season.

 

 

The Recipe

Pumpkin and Ricotta Gnocchi
Serves 2

For the dough:
200 g cooked Delica or Hokkaido pumpkin – 100 g ricotta – 25 g Parmesan – 1 egg yolk – 1 tsp salt – 1 tsp freshly grated nutmeg – 60 g all-purpose flour – 15 g cornstarch – 5 g melted butter.

Slice the pumpkin and bake in a fan oven at 180°C (356°F) for 40 minutes. Remove from the oven, peel, and mash while still warm using a potato ricer. In a bowl, combine the pumpkin with ricotta, Parmesan, salt, and nutmeg; then add the flour, cornstarch, egg yolk, and melted butter.
Quickly knead the dough with your fingertips until smooth and homogeneous.

For cooking:
Water – salt as needed.

Cook the gnocchi in plenty of salted water for 1–2 minutes. Drain immediately to prevent them from hardening.

For the sauce:
70 g butter – 4 sage leaves – grated Parmesan – chopped walnuts.

In a pan, prepare browned butter, add the sage, and sauté briefly.
Add the gnocchi and toss with Parmesan until creamy and enveloping in texture.

Tips for super-soft gnocchi:
A small amount of cornstarch – only the yolk – melted butter – very quick dough preparation – rapid cooking.
Little touches that make a big difference, turning this dish into the perfect treat for your winter.

 

Discover the recipe on our Instagram page

Watch the pumpkin and ricotta gnocchi reel on our profile @masottina_wines and try making them at home.