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!
- 400 gButternut squash or Lunga di Napoli, peeled, seeded and cut into 2.5 cm cubes
- 120 gRicotta, drained
- 50 gParmesan, finely grated (+ a little more to serve)
- 1egg, lightly beaten
- 200 gflour, plain (+ a little more for dusting)
- 60 gbutter
- 1 tablespoonolive oil
- 24sage leaves
Step 1Cook the pumpkin in a sieve in a pot of boiling water or in a steamer until it is very soft (about 20 minutes).
Step 2Mash 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.
Step 3In 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.
Step 4Cut 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.
Step 5Bring 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.
Step 6Heat 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.
Step 7Fry 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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