Pumpkin Gnocchi with Sage Butter, Ricotta and Hazelnuts
I keep a batches of pillowy little gnocchi in the freezer so I can whip up a delicious supper up in less than 10 minutes. The hazelnuts and ricotta in this gnocchi recipe add protein and luxury to this super simple dish.
Pumpkin Gnocchi with Sage Butter, Ricotta, and Hazelnuts
Serves 2
Ingredients
300g pumpkin
200g plain flour
4 tablespoons parmesan, finely grated (I use a Microplane)
50g butter
A handful of sage leaves, sliced
4-5 tablespoons of ricotta
A handful of toasted hazelnuts halved
Salt & Pepper
Method
Roast the pumpkin for 20 minutes at 180c. Combine the pumpkin, parmesan, and flour in a food mixer ( I use a Magimix). If the dough seems too wet then add a couple of tablespoons of flour.
Roll out on a floured board into a long sausage and cut into individual gnocchi. At this point, you can cook the gnocchi by dropping them into a pan of salted water.
Alternatively, transfer on a plate to the freezer. Once frozen, you can portion the gnocchi out in bags or Tupperware without them sticking together. Then simply cook directly from frozen when you need them.
To make the sauce, melt the butter in a pan and add the hazelnuts and sage, toss in the gnocchi so that they are evenly coated. Season and serve topped with fresh ricotta.