With RiCcotta La Gustosa
Pumpkin and ricotta gnocchi
Ready, skillet, go!
Ingredients
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For the gnocchi
for the seasoning
Recipe Instructions
Cook for 30 minutes until the pumpkin is soft, remove it from the heat and mash it with a fork to form a puree.
In a large bowl combine the pumpkin puree, ricotta, flour, one egg, a pinch of salt and nutmeg. Mix all the ingredients with your hands until you get a compact and soft mixture. Transfer everything to a lightly floured work surface.
Obtain from your dough some loaves and give the gnocchi the size of 1 and a half centimeters. Curl your gnocchi with the help of a fork and place them gradually on a plane spaced apart.
Cook your ricotta and pumpkin gnocchi in plenty of lightly salted water and drain them with a slotted spoon as soon as they rise to the surface. Melt the butter with a few sage leaves in a pan.
Pour the gnocchi into a pan, sauté for a minute, add the grated cheese and sliced almonds and serve.
Enjoy your meal!