Pumpkin and RiCcotta gnocchi

N ° 4 portions | 20 minutes of preparation

Ingredients
  • BOILED PUMPKIN 250g
  • RICCOTTA VALCOLATTE 250g
  • FLOUR FOR FRESH PASTA 200g
  • EGGS 1
  • GRATED PARMESAN 50g
  • NUTMEG a pinch
  • Salt to taste.
  • FOR THE SEASONING
  • BUTTER 50g
  • GRATED PARMESAN to taste
  • SLICED ALMONDS
  • SAGE q.s.
Preparazione
  1. Clean the pumpkin, remove the peel and internal seeds and cut it into cubes.
  2. Combine the pumpkin, a pinch of salt and some water in a pan.
  3. Cook for 30 minutes until the pumpkin is soft, remove it from the heat and mash it with a fork to form a puree.
  4. In a large bowl combine the pumpkin puree, ricotta, flour, one egg, a pinch of salt and nutmeg. Mix all the ingredients with your hands until you get a compact and soft mixture. Transfer everything to a lightly floured work surface.
  5. Obtain from your dough some loaves and give the gnocchi the size of 1 and a half centimeters. Curl your gnocchi with the help of a fork and place them gradually on a plane spaced apart.
  6. Cook your ricotta and pumpkin gnocchi in plenty of lightly salted water and drain them with a slotted spoon as soon as they rise to the surface. Melt the butter with a few sage leaves in a pan.
  7. Pour the gnocchi into a pan, sauté for a minute, add the grated cheese and sliced ​​almonds and serve.

Enjoy your meal!