# @uncomplicatedchef on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CybQ_JjAkJA
- **Gondola URL:** https://gondola.cc/posts/9394976-uncomplicatedchef-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/legacy-do/24e6d1b0a14e9603d159d2861b44b95a62d573568d8214b33b36585e76ac4473.jpg
- **Posted:** 2023-10-15T16:24:01.000+00:00
- **Account Owner:** Albana/Food Blogger (@uncomplicatedchef) — https://gondola.cc/uncomplicatedchef

## Caption

Looking for a little fun project? Make pumpkin Gnudi. Similar to gnocchi this “naked” ravioli take less time and effort to make in my opinion. Coat them in a sage brown butter sauce, they make the perfect fall dish. Enjoy!

Pumpkin Gnudi
Yields :18-20 

1 3/4 cups ricotta  Polly-O
1 cup parmesan cheese shredded 
3/4 cup semolina flour and more for coating Bob’s red mill
1/3 cup caned pumpkin pure sprouts
1/8 tsp Freshly grated nutmeg
1 egg whisked happy egg
Salt to taste

Sauce
4 tbsp Butter
A few leaves of fresh sage
Parmesan cheese

Instructions
Strain ricotta if needed to release extra water.
In a bowl combine all ingredients together until a soft dough forms. Not too soft not too hard. 
Use a spoon or ice cream scoop to make little balls about 1/2 “ size. Roll it on your hand and drop it into semolina flour.
Repeat the process. Place them in a sheet pan with more semolina flour and refrigerate for a couple of days so a skin can form.
Cook them in salted boiling water for about 4 minutes. 
In the meantime brown butter in a sauté pan with fresh sage leaves. 
Drop gnudi in the butter sauce and swirl to coat them. 
Serve immediately with freshly grated parmesan cheese.
Enjoy! 

#gnudi #pumpkin #fallrecipes #easymeals #reeloftheday #pumpkinstuffedwitheverythinggood #reelsinstagram

## Stats

- **Views:** 2,500
- **Likes:** 232
- **Shares:** 0
- **Comments:** 78

## Tags

reelsinstagram, gnudi, fallrecipes, reeloftheday, pumpkinstuffedwitheverythinggood, pumpkin, easymeals

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