Pumpkin Gnocchi
  • 1 cup whole-milk ricotta cheese 1 cup pumpkin purée (not pie filling)
  • 2 large egg yolks
  • 2 teaspoons kosher salt, plus more as needed
  • 2 teaspoons packed dark brown sugar
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground white pepper
  • 1 1/2 cups all-purpose flour, plus more as needed


Place the ricotta in a cheese cloth, tie and hang over your kitchen sink to drain. Once fully drained place ricotta in a mixing bowl. Add the pumpkin, egg yolks, salt, brown sugar, and nutmeg, season with a few pinches of white pepper, and stir together. Add the flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork it or the dough will become tough and heavy.)

Flour your work surface then place the dough down. Work into a rectangle and cut of strips. Roll into ropes and cut gnocchi into half inch pieces. You can also roll these over the back of fork to get the classic ridges.

Begin boiling a large pot of water. Once the water is at a roaring boil, add salt. Cook the gnocchi in batches so the pot is not over crowded. Once they begin to float, let them cook for another 30 seconds and they are ready to go!

Roasted Brussel Sprouts
  • 1 lb Brussel Sprouts cut in half (remove outer layer if they are dark)
  • 4 oz diced pancetta
  • 1 shallot sliced
  • Pancetta vinaigrette
  • Shaved parmgiano cheese


First you are going to place the diced pancetta in a sauté pan over medium heat. The fat will start to render out, do not discard! It's for the vinaigrette. Render pancetta until nice and crisp. Pour drippings into a heat proof bowl and reserve cooked pancetta.

Let drippings cool slightly.

Vinaigrette recipe
4 oz pancetta drippings
  • 4 oz canola oil
  • 4 oz lemon juice
  • 1 tbs thyme leaves
  • 1 clove sliced Garlic
  • Salt

Combine lemon juice, thyme, garlic and pinch of salt. Slowly whisk pancetta fat in, followed by oil. Reserve

Place halved Brussels Sprouts flat side down in a sauté pan over medium heat with olive oil. Season with salt and pepper. Allow to slowly cook until golden brown. Add shallot and cooked pancetta, saute until shallot's are translucent. Toss with vinagriette and topped with parmigiano cheese and serve while warm.

Milk & Honey
  • 1.5 oz Jack Daniels Honey 0.5 oz Gingersnap Liqueur
  • 1 oz Coco Real
  • 1 oz Half & Half
  • 3 splashes Angostura Bitters
  • Coupe Nutmeg Sprinkles


Combine all ingredients into mixing glass with ice, shake vigorously with ice. Strain into Coupe glass. Garnish with powdered Nutmeg.

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