Pumpkin Ricotta Gnocchi Ricotta | Galbani Cheese

Ingredients

• <b><u>Gnocchi:</u></b>
• 32 oz. Galbani® Ricotta Cheese
• ¼ cup Galbani® Shredded Parmesan Cheese
• 1 - 15 oz. can of pumpkin
• 2 eggs
• 4 ½ cups all-purpose flour - set aside 1/4 cup to coat surface to prepare the gnocchi
• 1 ½ oz. olive oil
• ½ tsp. cinnamon
• 1 tsp. kosher salt
• Fork or gnocchi roller board
• <b><u>Butter Sage Sauce: </u></b>
• 6 fresh sage leaves, roughly chopped
• ½ cup hazelnuts, chopped
• 1 stick butter
• Salt and pepper, to taste