This easy gnocchi recipe with ricotta and pumpkin uses an easy cooking hack to make gnocchi any night of the week .
When gnocchi is good, it's great—perfectly pillowy and melt-in-your-mouth. But good gnocchi is also a good amount of work: you have to boil potatoes, then carefully force them through a ricer to make the dough extra fluffy. A few months ago, though, a friend served me a bowl of cloud-like gnocchi, and explained it was made with ricotta, not potato. That meant no boiling, and no ricing.
Instead of spending time rolling and cutting gnocchi dough, Anna suggested I stuff the dough into a piping bag, let it chill for a few minutes , and pipe the dough directly into the simmering water. This idea is nothing new; what is new is Anna's suggestion for how to cut the dough.
Pasta Pumpkin Italian Quick & Easy Epic Hacks No Meat No Problem
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