Pumpkin gnocchi (7)
Instructions
Clean the pumpkin from the skin and seeds, bake it in very little water and, after you add the pinch of sugar, pass it through a ricer and leave to cool.
Add eggs, salt and flour and mix energetically until creamy smooth.
Gather the dough and small spoonfuls throw it in boiling salted water to form the dumplings; When you remove the afloat colander (if they were too soft add the flour dough: the difficulty lies in the determination of the flour, the dumplings should not be neither too soft nor too hard).
Drain and pour in a pan where previously it was disbanded with the Sage butter.
Sprinkle with plenty of grated smoked ricotta.
Ingredients and dosing for 4 persons
- 400 g of yellow squash
- 200 g of flour (the flour quantity depends on pumpkin mealy)
- 2 eggs
- 1 pinch of sugar
- Salt
- For the sauce:
- Smoked ricotta
- Melted butter
- Sage leaves