Pumpkin gnudi

Pumpkin gnudi

Straight from The Baring pub kitchen, this recipe for pumpkin and ricotta dumplings with crisp radicchio and tangy buttermilk sauce is an impressive vegetarian main
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oven to 180C/160C fan/gas 4. Put the pumpkin on a baking tray and roast for 1 hr 30 mins or until soft all the way through. Allow to cool slightly, cut it in half, scoop out the seeds and peel off the skin. Mash the flesh to a smooth paste and allow to cool. Drain any excess liquid in a sieve, if you need to.
  2. Step 2

    Put the parmesan in a bowl along with the ricotta, flour, egg yolk, ¼ tsp of salt and the nutmeg. Weigh out 75g of pumpkin flesh, then mix it into the other ingredients to make a smooth dough. Divide into 24 pieces and roll into balls. Put on a lined tray, cover lightly and chill until ready to cook.
  3. Step 3

    Put the shallots in a small pan with the white wine and white wine vinegar, bring to a boil, then reduce the heat and simmer for 6-7 mins or until the shallot is very soft and the liquid has all but evaporated.
  4. Step 4

    Meanwhile, put the butter in a medium pan over a medium heat. Cook for 5-6 mins or until it turns a nutty brown colour and smells nutty. Add the buttermilk and cream to the shallots, bring to a boil, then remove from the heat and pour into a blender. Blend on a high speed until smooth, and while still blending, slowly pour in the caramelised butter and all the sediment at the bottom of the pan until you have a homogenised sauce. Set aside in a pan with a lid and keep warm.
  5. Step 5

    When ready to cook the gnudi, bring a pan of lightly salted water to the boil, turn down to a gentle simmer and add the gnudi to the water in batches of 6. Allow them to rise to the surface and then simmer for 3-4 mins or until light and fluffy. Lift out with a slotted spoon, shake off any liquid and add straight to the sauce. Repeat with the remaining gnudi.
  6. Step 6

    Add the mushrooms to the pan with the sauce and gnudi, and put back on the heat for 2 mins to gently cook them through. Meanwhile, bring a pan of lightly salted water to the boil, add the cavolo nero and cook for 2 mins until just wilted. Drain well and season.
  7. Step 7

    Put the cavolo nero in a pasta-style bowl. Top with the gnudi, mushrooms and a good few spoonfuls of sauce. Top with the tardivo and finish with a grating of parmesan and black pepper.