Pumpkin and Ricotta Gnocchi

A lighter version of a traditional Italian favorite with full fall flavor

Dumplings! We’ve never met one we didn’t love. And gnocchi top our list of faves.

Since it’s autumn, we’re making these plump little pillows of goodness with pumpkin. And we’re pairing that with ricotta cheese (rather than the more traditional potato) to make for a lighter dish.

Because lighter means we can eat more. And when it comes to dumplings, more is always better.

Homemade Spätzle

Central European Comfort Food

Spätzle is a dumpling made from flour, eggs, and a liquid (such as milk, or sometimes water).  The name is Swabian (High) German, and translates as ”little sparrow” (someone must have thought the shape looked sparrow like). You can find virtually the same dumpling throughout Central Europe, although it may be called by a different name. For example, in Hungary it’s Galuska. In Switzerland, Chnöpfli or Knöpfle.

These plump little dumplings combine perfectly with hearty stews. Or you can serve them as a starch to accompany meat or seafood. They’re easy to make, and you can prepare them ahead of time (just reheat with a quick simmer or sauté right before serving). So they’re perfect for company, since they require no complicated last-minute preparation.

And the flavor of spätzle is satisfying and comforting. Just like the adulation you’ll get for making these little gems.