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–+ servings

Pumpkin Ricotta Gnudi

4 from 1 review
Gnudi - little hand-rolled ricotta dumplings - are one of my favorite things to make. They looks like a project, but they are one of the easiest pasta-like dishes to make. Here I am swapping in some canned pumpkin for seasonal flavor and a delicious texture. This recipe has been updated in 2025 for ease, and most importantly deliciousness!
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 12 hours
Servings: 18 gnudi

Equipment

Ingredients

For the gnudi:
  • 1/2 of a 15-ounce can of pumpkin purée, 7.5 ounces
  • 8 ounces whole milk ricotta, I like a thicker kind, like Organic Valley brand
  • 8 ounces frozen spinach
  • 6 ounces parmesan, ideally from a block , plus more for serving
  • 2 sprigs fresh rosemary
  • 3 sage leaves
  • 2 sprigs fresh thyme
  • 1 large egg yolk
  • 1 teaspoon Diamond Crystal kosher salt, plus more for boiling the gnudi
  • Freshly ground black pepper
  • 1 cup semolina flour, 5 ounces / 140 grams, plus more for dusting, see Note**
For serving:
  • 1 cup pesto, homemade or store bought
  • OR 2 cups jarred tomato sauce of choice, homemade or store bought

Instructions 

  1. Mix together the 1/2 can (7.5 oz) of pumpkin with 1 cup (8 oz) ricotta. Add this mixture to a sieve and let it drain over the sink for 15 minutes, stirring occasionally to help ease out any moisture.
  2. Thaw the 8 oz of frozen spinach in the microwave. Carefully squeeze out all the excess water. I like to use a paper towel here to protect my hands and help me really dry it out. Roughly chop it up and add it to a large bowl.
  3. In a food processor or blender, add the 6 oz parmesan, rosemary leaves, sage leaves and thyme leaves. Pulse until the mixture is as crumbly as possible. The smaller the pieces, the better the dough.
  4. Add the parmesan blend to the bowl along with the egg yolk. Add in the drained ricotta and pumpkin mixture. Season with 1 teaspoon of salt and freshly cracked black pepper and mix.
  5. Add 1 cup (5 oz) of semolina flour in two batches. Mix into a dough.
  6. Lightly dust a sheet pan with semolina flour. Use a 1.5-tablespoon cookie scoop to portion the dough into 18 balls (around 40g a piece).
  7. Roll the balls in semolina flour and chill them for 1 hour, ideally up to overnight.
  8. When you are ready to cook, set a large pot of water over medium-high heat and bring it to a simmer. Season liberally with salt.
  9. Set a large sauté pan next to the pot.
  10. Simmer the gnudi in three batches. Simmer each batch for 6 minutes or until they are floating. Use a slotted spoon to transfer them to the sauté pan next to the pot. Add a small splash of pasta water to keep them from sticking.
  11. When all the gnudi are in the sauté pan, turn on the heat and set it at medium-low. Add your sauce of choice, then gently mix in splashes of pasta water, making sure the gnudi is fully coated and nicely glossy. This should take around 3-5 minutes.
  12. Serve the gnudi warm with grated parmesan on top!
For a little extra...
  1. If you want to crisp up your gnudi into appetizer-like bites, after you boil them you can add them to a sheet pan or oven-safe sauté pan. Bake at 350°F for 12-15 minutes or until the gnudi are lightly crisp. Use the sauces as dipping sauces and serve with toothpicks!

Notes

Note** Unfortunately semolina flour is the only suitable flour for this recipe. I updated this because the old recipe used all-purpose flour (to make it more accessible) but it came out too gummy and not very easy to sauce. 
Serving: 6 gnduiCalories: 479kcalCarbohydrates: 44gProtein: 27gFat: 22g