Pumpkin dumplings (3)
Instructions
Put pumpkin slices between two sheets of aluminum foil, cooking and pass it through a sieve.
If still too watery, dry it in a pot on the fire, mixing continuously.
Add the flour, whole egg, salt and mix.
Pick up from time to time a spoonful of dough and drop in boiling salted water.
Drain the gnocchi just are afloat and keep them in warm water, while the Golden butter in a pan with Sage.
Back Blanch gnocchi, drain and toss with butter and grated smoked ricotta.
