Before cooking always remember to wash your hands and wear an apron.
Preheat oven to 200•C. Cut pumpkin into 2cm cubes with the skin off. Bake the pumpkin with a drizzle of olive oil for 15-20 minutes.
Be careful using the oven and always use oven mitts.
Tip the hot pumpkin into a large bowl and add ricotta, egg yolks, flour, nutmeg and salt and pepper to taste. Mix with hands, breaking up the pumpkin and ricotta until the mixture is smooth.
Salt and Pepper
Mix with hands :)
Roll the mixture into long strips on a bench and cut into small pieces. Add as much flour as necessary.
Boil a pot of water.
Cook the pieces of Gnocchi until they float to the surface and then dish into a colander.
Red Onion (sliced)
Garlic (finely chopped.)
Roughly chopped parsley (as a garnish.
Melt the butter and oil in a saucepan.
Add onion, garlic and parsley stalks
Sauté until softened but not browned
Add the cream and simmer until reduced
Enjoy ! :)
- 500.0g Pumpkin
- Olive oil
- 750.0g fresh ricotta
- 2.0 Egg yolks
- 1.0c Plain flour
- 1.0pch Ground nutmeg
- Salt and pepper
- Olive oil
- 1.0Tbsp Butter
- 1.0 Red onion
- 2.0 Garlic cloves
- 700.0ml Cream
- 100.0g Spinach
- Salt and Pepper