Dumplings of Pumpkin and Ricotta - Gnocchi di Zucca e Ricotta

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.