Recipe Tip: Dumplings of Pumpkin and Ricotta

Top Recipe for 4 Persons. All ingredients and tips for getting it right. The ricotta makes these little bundles of joy perfectly velvety-soft, the pumpkin provides aroma and a gorgeous colour. Don't skimp on the butter and sage!

Ingredients

• 400 g Butternut squash or Lunga di Napoli, peeled, seeded and cut into 2.5 cm cubes
• 120 g Ricotta, drained
• 50 g Parmesan, finely grated (+ a little more to serve)
• 1 egg, lightly beaten
• 200 g flour, plain (+ a little more for dusting)
• 60 g butter
• 1 tablespoon olive oil
• 24 sage leaves
• salt
• pepper

Steps

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