// photo's & recipe by The Steamy Kitchen //
[nok-ee, noh-kee; It. nyawk-kee]
since the fireman has been at work for the past three days (in fireman language it's called "A 72"... 72 hours) i wanted to find an extra special recipe to make for him when he gets home tomorrow! i was browsing around my go-to food inspiration sights and fell-in-love with this brown-sugary-extra-buttery Pumpkin Gnocchi dish. i mean come on, deeeeelsih! homemade gnocchi?! my mouth is watering. i've always wanted to learn how to make gnocchi... but have had the vision that gnocchi can only be made by lovely 5ft Italian women named Fiorenza (or Izabella) that could also make Tiramisu w. their eyes closed. but that is not the case!!! us 6ft blonde babes can make it too!! it may not be as good, but hey, i'll try(!) before i go any further i need to credit the fabulous creator of this Pumpkin Gnocchi The Steamy Kitchen. i don't know about you guys, but we're having homemade gnocchi for dinner this week... and i can't wait!
**check out more (easy) recipes on the left index under "recipes" or go here!
// click here for the step-by-step tutorial! //
1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)
ok, how GOOD does this recipe look! pretty delish right?!
let me know how your buttery masterpiece turns out.