Pumpkin and Ricotta Gnocchi

November 14, 2018




-    300g pumpkin, cut into chunks 

-    ½ cup ricotta (full fat) – smooth (not solid), found in the dairy section. 

-    1 egg 

-    1 ¼ cups of plain flour

-    salt & pepper 

-    sage leaves (all in packet)  

-    2 tbsp tarragon, chopped

-    50g butter 

-    parmesan, to serve. 



-    Begin by boiling the pumpkin until soft

-    In the meantime, line a colander/sieve with paper towel 

-    Once the pumpkin is soft, drain and mash with hand masher. 

-    Place pumpkin on the paper towel and leave for 5 minutes (this step removes all of the moisture out of the pumpkin to allow for a perfect dough). 

-    Once drained, add ½ cup pureed pumpkin to a bowl. Add flour, egg, salt, and pepper and mix with a wooden spoon (may need to add more flour if too sticky) 

-    Once well combined, place dough on a bench dusted with flour. 

-    Roll dough into a thin log and cut desired gnocchi sizes 

-    Boil water in a medium-sized saucepan 

-    Once boiled, add gnocchi pieces. Taking them out as they reach the top surface. 

-    Heat a frypan on medium heat

-    Add butter and herbs and leave for 1 minute 

-    Then add cooked gnocchi pieces and fry until golden on some sides (approx. 4 mins). 

-    Serve with Parmesan. 



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