Pumpkin, Ricotta and Sage Gnocchi recipe
This homemade gnocchi is a fantastic way to show off in the kitchen! It's actually incredibly easy to make though and tastes delicious with just a simple butter and Parmesan sauce.
Ingredients:
- 400g pumpkin puree
- 250g ricotta cheese
- 200g plain flour
- 1 egg
- 3 tbsp. chopped sage leaves
- 50g grated Parmesan
- Salt and pepper
Method of Preparation:
Mix the pumpkin puree, ricotta cheese, egg, Parmesan and sage leaves together. Season well.
Gradually work the flour into the mixture until you have a smooth dough.
Flour your work-surface and your hands. Divide the dough into quarters and then roll into long ropes. Cut the ropes into 2cm lengths and then press a fork into the back of them.
Leave the gnocchi to sit out on the surface for a couple of hours to dry out.
To cook, heat a pan of salted water until boiling and then drop the gnocchi in the water. Cook for 2 minutes or until they float to the surface. Remove from the water with a slotted spoon and then serve.
Author:
.Back to the Pumpkin Recipes home page.
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Conversions | |
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400g | about 14 oz (14.1092 oz based on 0.035273 ounces in a gram) |
250g | about 9 oz (8.81825 oz based on 0.035273 ounces in a gram) |
200g | about 7 oz (7.0546 oz based on 0.035273 ounces in a gram) |
50g | about 2 oz (1.76365 oz based on 0.035273 ounces in a gram) |