Snapguide

How to make pumpkin and ricotta gnocchi

Make Pumpkin and Ricotta Gnocchi

5
STEPS
INGREDIENTS

Before cooking always remember to wash your hands and wear an apron.

GNOCCHI

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.

Ricotta

Ricotta

Flour

Flour

Egg Yolk

Egg Yolk

Salt and Pepper

Salt and Pepper

Mix with hands :)

Mix with hands :)

Until smooth

Until smooth

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.

SAUCE

Red Onion (sliced)

Red Onion (sliced)

Garlic (finely chopped.)

Garlic (finely chopped.)

Parsley Stalks

Parsley Stalks

Roughly chopped parsley (as a garnish.

Roughly chopped parsley (as a garnish.

Melt the butter and oil in a saucepan.

Melt the butter and oil in a saucepan.

Add onion, garlic and parsley stalks

Add onion, garlic and parsley stalks

Saut\u00e9 until softened but not browned

Sauté until softened but not browned

Add the cream and simmer until reduced

Add the cream and simmer until reduced

Plate up

Plate up

Enjoy ! :)

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
  • Parsley
  • 2.0 Garlic cloves
  • 700.0ml Cream
  • 100.0g Spinach
  • Salt and Pepper