Gnocchi with pumpkin

We recommend pairing Frescobaldi Pomino Pinot Nero wine with this gnocchi with pumpkin recipe.

Serves 4
Chef: Donatella Zampoli

14 oz yellow pumpkin
7 oz flour (quantity according to how floury the pumpkin is
2 eggs
a pinch of sugar

for the sauce:
smoked ricotta cheese
melted butter
sage leaves
3 onions
olive oil

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.

Download PDF version of Recipe

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