225 grams (8 ounces) high-quality full-fat ricotta (or make your own, here) 225 grams (8 ounces) pumpkin purée 55 grams (2 ounces) finely grated Parmigiano-Reggiano or Grana Padano 1 egg plus 1 yolk, lightly beaten 3 grams (1 teaspoon) kosher salt Whole nutmeg 150 grams all-purpose flour
Thoroughly pat the ricotta dry with paper towels, and do the same with the pumpkin purée (it’s essential to sop up the pumpkin’s moisture; use a few changes of paper towels!). Make the dough as directed for the Ricotta Gnocchi Dough