Name: Ricotta-Pumpkin Gnocchi with Brown Butter
Cook time: 1 hour
Total time: 1 hour
Yield: 4 servings
Ingredients: 6 garlic cloves, divided; 2 large egg yolks; 1 cup canned pumpkin purée; 1 cup drained whole-milk ricotta (about 1/2 pound); 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup finely grated (about 1 1/4 ounces) plus 1/4 cup shaved Parmesan, divided; 2 1/4 teaspoons kosher salt, divided, plus more; 1 1/8 teaspoons freshly ground black pepper, divided, plus more; 1 cup all-purpose flour; 1/2 pound broccolini, trimmed, cut in half lengthwise, then crosswise; 1/2 cup (1 stick) unsalted butter; 1 medium delicata squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons; Vegetable oil (for greasing); 2 tablespoons pine nuts; A pastry bag with a 1" round tip; butcher's twine

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor. The gnocchi cook up fast thanks to this awesome hack: Instead of tediously rolling the dough by hand, pipe it directly from a pastry bag into the boiling water, using a piece of butcher twine tied across the pot to "cut" the dough into pieces.

Cooks' Note

This gnocchi is extremely soft and tender. For a firmer gnocchi, chill dough at least 30 minutes.

Recipe notes

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