---
title: Chicken & Pumpkin Gnocchi with Ricotta
servings: 2
category: main course
tags: garnish-and-gather,gnocchi,italian,pumpkin
source: garnish-and-gather 
description: 
prep_time: 35 minutesnutes
totalTime: PT35M
image: https://roux.roo.lol/recipe-images/chicken-and-pumpkin-gnocchi-with-ricotta.webp
---

Remove any large stems from @spinach{2 1/2 cups} and roughly chop.

Chop @sage{1 tablespoon}.

In a large #bowl{}, stir together @pumpkin purée{1/2 cup}, @ricotta{1/3 cup}, @nutmeg{1/8 teaspoon}, @allspice{1/8 teaspoon}, @egg{1}, 2 tablespoons of the @parmesan{3 tablespoons} until combined, then add @flour{3/4 cup} for Gnocchi, @salt{1/2 teaspoon} & @pepper{1/4 teaspoon} and mix just until flour is incorporated and a soft dough forms.

Sprinkle a clean work surface with @flour{1/4 cup} for Surface, divide dough into 4 equal portions then roll each portion into a 1-inch thick rope.

Cut ropes into 1-inch pieces, then place in fridge until water is boiling.

Bring a large #pot{} of salted water to a boil.

In a large #sauté pan{}, toast @pecans{3 tablespoons} for ~{2-4 minutes} over medium, then remove from pan and set aside.

In the same pan, add @oil{1 tablespoon} over medium.

Add @onions{3 tablespoons} and cook until softened, about ~{4 minutes}.

Add @spinach{}, @salt{} & @pepper{}, cook ~{2 minutes} or until spinach is wilted, then turn off heat and set pan aside while gnocchi cooks.

Add gnocchi to boiling water and cook ~{1-3 minutes}, or until they float, working in batches if needed to avoid overcrowding.

Remove gnocchi with a #slotted spoon{} and transfer to the pan with spinach, reserving pasta water.

Return pan to medium heat and add @butter{3 tablespoons}, @pasta water{1/4 cup}, @roasted chicken{7 oz} & @sage{}, then cook ~{2 minutes}, tossing occasionally, until butter is melted and gnocchi is evenly coated, adding more pasta water as needed.

Divide gnocchi evenly among bowls and sprinkle with @pecans{} & remaining @parmesan{}.