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Italian recipes: how to make pumpkin gnocchi with butter and ricotta

This is a truly delicious recipe for anyone who wants to try something different for their traditional Italian gnocchi.
This is pumpkin gnocchi, which are wonderfully sweet, matched with butter and smoked ricotta.
It’s a perfect Italian autumn recipe and a good way of learning how to make gnocchi.

Ingredients for the gnocchi: 350 grams of potatoes, 350 grams of pumpkin, 160 grams of flour, one egg, nutmeg, cinnamon, two tablespoons of grated parmesan cheese, pepper and salt.
Method: heat the oven to 180 degrees.
Cut the pumpkin into largish pieces and place in the oven for about 20-25 min to soften them.
Boil and peel the potatoes.
When the pumpkin is ready, blend in a food processor, blend the potatoes and then mix together.
Add the flour, parmesan, egg, cinnamon, nutmeg, salt and pepper and mix to obtain a smooth mixture.
Form long cylinders of the pumpkin and then cut, or use your fingers, to obtain pieces the size of walnuts.
The gnocchi can be cooked straight away in boiling water, but only for a few seconds until the float to the surface.

Add the boiled gnocchi to a pan with the melted butter and when ready to serve, grate with a large grater the smoked ricotta.
Absolutely divine.

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