Pumpkin gnocchi evening.
I went for a a mix of pumpkin and potatoes gnocchi with butter, sage and smoked ricotta.
Ingridients:
500gr. of pumpkin + 500gr. of flowery potatoes + 200gr. flowers + 1/2 teaspoon cinnamon powder + 1/2 teaspoon grated nutmeg + butter + sage + smoked ricotta
Cut the pumpkin into halves. Scoop the seeds and strings out using a spoon.
Cut into chuncks and fit into a baking tray. Bake at 180 C° until soft. Leave to cool. Boil the potatoes in salted water. Peel and mash them.
Scoop out the pumpkin flesh using a spoon and mash it together with the potatoes. Add in the cinnamon and nutmeg and then the flour. Working quickly and gently, use a bench scraper or a fork to reach underneath the ingredients and lightly toss them together. Begin kneading very lightly. If the dough feels sticky, sprinkle on a little more flour, but as little as necessary to form a dough that is moist but firm and not sticky.
Roll the dough into long strips and cut the “gnocco” in the size you prefer. Drop 10/15 gnocchi at the time into boiling salted water and wait for them to float.
Quickly drain them with a slotted spoon and place them into a bowl.
Add the melted butter and the crispy sage leaves, sprinkle with smoked ricotta and…enjoy!
I can assure you the fantastic four devoured them!
