Dumplings of Butternut Squash with Mushrooms
The homemade gnocchi are combined with the treasures collected from the forest.
Dumplings of Pumpkin and Ricotta - Gnocchi di Zucca e Ricotta
The ricotta makes these little bundles of joy perfectly velvety-soft, the pumpkin provides aroma and a gorgeous colour. Don't skimp on the butter and sage!
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | Butternut squash or Lunga di Napoli, peeled, seeded and cut into 2.5 cm cubes |
| 120 | g | Ricotta, drained |
| 50 | g | Parmesan, finely grated (+ a little more to serve) |
| 1 | egg, lightly beaten | |
| 200 | g | flour, plain (+ a little more for dusting) |
| 60 | g | butter |
| 1 | tablespoon(s) | olive oil |
| 24 | sage leaves | |
| salt | ||
| pepper | ||
Preparation:
- Cook the pumpkin in a sieve in a pot of boiling water or in a steamer until it is very soft (about 20 minutes).
- Mash the steamed pumpkin with a potato masher to a smooth puree. Line a baking tray with baking paper and spread the puree thinly, in order to cool it and evaporate as much moisture as possible.
- In a bowl, mix the pumpkin puree with the ricotta, grated Parmesan, egg, a pinch of salt and pepper. Mix well, then add the flour and mix with a wooden spoon to form a soft dough. Work nimbly and and do not over-stir.
- Cut the dough into 4 pieces on a floured work surface. Shape each piece into a 1.5 cm wide roll. Cut the rolls into 2 cm wide pieces each with a floured knife. Gently press the gnocchi with the back of a floured fork to get the traditional ridges.
- Bring a large pot of salted water to the boil. Boil half the gnocchi for 1 to 2 minutes until they rise to the surface. Lift out with a slotted spoon, drain and cook the remaining gnocchi in the same way.
- Heat 1 tablespoon of butter and the oil in a large frying pan. Add half of the gnocchi and cook until browned. In a second pan, melt the remaining butter and add the sage leaves.
- Fry for 1 to 2 minutes until crisp. Mix with the gnocchi and divide onto plates. Finish with black pepper and Parmesan.
Tip:
Dust a little
If the dough is too sticky to handle, add a little more flour - but only as much as is just necessary. Otherwise the gnocchi will be soggy instead of fluffy.
