Fall is fast approaching and celebrity Chef Ronnie Woo has developed the perfect autumn dishes to welcome in the change of season. Using a fall favorite, Chef Ronnie has prepared a pumpkin pasta dish that will make a great addition to your fall menu! As host of Logo TV's new series Food to Get You Laid, Chef Ronnie Woo is taking the crisp weather flavor beyond the latte and traditional pie and sharing favorite pumpkin recipes for all occasions. Check out one of Ronnie’s favorite fall dishes below and be sure to catch his new show on Logo TV Friday nights at 9:30/8:30c.
http://www.logotv.com/shows/food-to-get-you-laid/ —Logo TV
Pumpkin puree (canned or fresh)
Cup of Parmigiano-Reggiano, finely grated (plus extra for serving)
Finger pinch of salt
3 1/2 cups
Cups of all-purpose flour
Italian sausage - uncased
Basil leaves - roughly chopped (plus extra for serving)
In This Recipe
In the bowl of a stand mixer fitted with the paddle attachment, mix the pumpkin puree, ricotta, eggs, Parmigiano-Reggiano, and salt on medium speed until smooth.
Add the flour, one cup at a time, until dough comes together and is no longer sticky to the touch. Use more or less flour, as needed.
Line a baking sheet with parchment paper and dust with flour. On a floured surface, divide the dough into 8 portions. Roll each portion into a 1-inch thick tube and cut into 1-inch long pieces. Transfer the cut pieces onto the floured parchment paper.
Bring a large pot of salted water to a boil. When the water comes to a boil, carefully add the gnocchi. When they rise to the surface, simmer for 45 seconds longer. Using a slotted spoon, transfer the gnocchi to a strainer.
In a large skillet over medium-high heat, cook the sausage for 7-8 minutes, until browned. Remove the sausage from the pan and discard any excess fat. In the same skillet over medium heat, melt the butter. Add the gnocchi and cook each side for 2-3 minutes, until browned on each side. Add the cooked sausage and basil and gently toss until all ingredients are heated through and basil has wilted.
Serve the gnocchi with more grated Parmigiano-Reggiano and enjoy!