Gnocchi is the greatest food invention, ever.
This recipe is a must try!
400g pumpkin cut into 2.5cm cubes
120g light ricotta cheese
50g finely grated Parmesan, plus extra to serve
1 egg, lightly beaten
100g plain flour, plus extra to dust
100g wholewheat flour
60g light olive spread
20 sage leaves
- Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins or until very soft.
- Mash the steamed pumpkin to a smooth purée. Line a surface with paper towel and spread the pumpkin purée over to pat dry, to ensure you remove as much moisture as possible.
- Mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
- Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork for desired aesthetic.
- Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and repeat with remaining gnocchi.
- Heat 15g butter in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
- Divide between serving plates. Season with black pepper and some Parmesan.