Gnocchi with pumpkin
We recommend pairing Frescobaldi Pomino Pinot Nero wine with this gnocchi with pumpkin recipe.
Chef: Donatella Zampoli
14 oz yellow pumpkin
7 oz flour (quantity according to how floury the pumpkin is
a pinch of sugar
for the sauce:
smoked ricotta cheese
Remove the skin and seeds from the pumpkin, cook in pan with olive oil chopped onions a add a pinch of sugar and grind salt and pepper.
Leave to cool.
Then blend in the eggs, salt and flour, and stir vigorously, until you get a creamy mixture.
Collect the mixture with a tablespoon and pour each spoonful into the boiling water; when they float, collect them with a skimmer (if they are too tender, add some flour when you knead the mixture: remember that the gnocchi must not be too tender or too hard).
Melt the butter with the sage in a pan. Strain the gnocchi and blend in the melted butter. Sprinkle with plenty of grated smoked Ricotta cheese.
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