Pumpkin and Ricotta Gnocchi

Ingredients

- 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.

Instructions

- 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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