Recipe Tip: Dumplings of Pumpkin and Ricotta

Instructions

1. Step 1

   Cook the pumpkin in a sieve in a pot of boiling water or in a steamer until it is very soft (about 20 minutes).

2. Step 2

   Mash the steamed pumpkin with a potato masher to a smooth puree. Line a baking tray with baking paper and spread the puree thinly, in order to cool it and evaporate as much moisture as possible.

3. Step 3

   In a bowl, mix the pumpkin puree with the ricotta, grated Parmesan, egg, a pinch of salt and pepper. Mix well, then add the flour and mix with a wooden spoon to form a soft dough. Work nimbly and and do not over-stir.

4. Step 4

   Cut the dough into 4 pieces on a floured work surface. Shape each piece into a 1.5 cm wide roll. Cut the rolls into 2 cm wide pieces each with a floured knife. Gently press the gnocchi with the back of a floured fork to get the traditional ridges.

5. Step 5

   Bring a large pot of salted water to the boil. Boil half the gnocchi for 1 to 2 minutes until they rise to the surface. Lift out with a slotted spoon, drain and cook the remaining gnocchi in the same way.

6. Step 6

   Heat 1 tablespoon of butter and the oil in a large frying pan. Add half of the gnocchi and cook until browned. In a second pan, melt the remaining butter and add the sage leaves.

7. Step 7

   Fry for 1 to 2 minutes until crisp. Mix with the gnocchi and divide onto plates. Finish with black pepper and Parmesan.

8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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