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Pumpkin Ricotta Gnocchi
SERVES: 2 • TOTAL TIME: 1 HOUR
Ingredients:
1 cup roasted pumpkin, pureed
1 cup whole-milk ricotta
3 large eggs
¼ cup grated Parmesan
1 ½ teaspoons fine sea salt
¼ teaspoon freshly grated nutmeg
¾ cup plain flour
Directions:
In a large bowl, whisk together the pumpkin puree, ricotta, eggs, parmesan, salt and nutmeg. Stir in the flour gradually until the dough starts to come together. It should be slightly sticky, but firm enough to come away from the sides of the bowl and hold a shape.
Scrape the dough out onto a work surface dusted with flour, then place the bowl upside down over the dough, and let it rest for 30 minutes.
Knead dough for a minute or two. It should feel smoother but will still be a bit soft and sticky.
Divide the dough into four even pieces. Roll each piece into a 2 centimetre-thick log.
Use a lightly floured knife to cut logs into 2 centimetre pieces, then roll each piece into a ball. Place on tray lined with baking paper leaving a gap between each piece. Gently roll, one at a time over a lightly floured fork to create ridges.
Bring a shallow saucepan of water to the boil. Add ¼ of the gnocchi. When they rise to the surface, after 2-3 minutes, they are ready. Use a slotted spoon to remove from the water.
Cover the bottom of a large frying pan with olive oil over medium heat. Add the gnocchi in batches making sure that you have a single layer in the pan. Cook until they are golden and crusty on all sides.
Serve with a drizzle of olive oil and some freshly grated parmesan or your favourite pasta sauce.