Drive away with green broad beans and ricotta
10 recipes
Ricotta gnocchi with pumpkin cream
ingredients
servings
5
Ricotta cheese
500 oz
Type 00 wheat flour
250 oz
Parmigiano cheese
100 oz
Salt
to taste
Pumpkin
500 oz
Tomato paste
1 spoon
Sweet paprika
1 teaspoon
Nutmeg
to taste
Extra virgin olive oil
1 spoon
Garlic
1 wedge
first courses from Italy
Ricotta gnocchi with pumpkin cream
Ricotta gnocchi with pumpkin cream
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ricotta gnocchi without potatoes on a tasty pumpkin cream. A light dish for autumn / winter
preparation
step 1
Combine the ricotta (previously drained from excess whey), 200g of flour and the Parmesan cheese in a bowl.
step 2
Knead first with a fork and then with the hands the dough. Add flour to obtain a workable mixture.
step 3
For the sauce, cut the thin pumpkin and put it in a pan with oil, a minced garlic, paprika, tomato, salt. Toast and add a glass of water to cook 20/25 minutes with lid
step 4
Whisk the pumpkin, if necessary pass it with a colander, to obtain a smooth mixture. Season with salt if needed.
step 5
Spread the remaining flour on the work surface. With the dough of ricotta roll some rolls, cut small touches to work with your hands to obtain round gnocchi.
step 6
Cook the gnocchi in boiling water for 30 seconds after they have come to the surface. Serve on pumpkin cream and sprinkle with grated nutmeg.
