Pumpkin Gnocchi with Ricotta
By chef Martin Zabojnik
A vegetarian autumn dish that combines a creamy pumpkin sauce with gnocchi and delicious ricotta.
- 23 min
- total
- Medium
- level
- 5
- (1)
7 min prep · 16 min cook
What you will need
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Potato Gnocchi 250 g -
Pumpkin 100 g -
Ricotta 2 tbsp
-
Double Cream 50 g -
Italian Hard Cheese 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥟✨
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Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).
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Grate the pumpkin. Grate part of the pumpkin finely.
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Slice the pumpkin. Cut the remaining pumpkin into slices.
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Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a little water during cooking so it doesn't burn. Once softened, pass it through a fine sieve.
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Pan-fry the pumpkin slices. Pan-fry the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.
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Cook the gnocchi in the sauce. Add the pumpkin puree, cream, half a cup of water per serving, and the gnocchi to the pan. Cook for about 3–4 minutes over medium heat until the gnocchi are cooked and a thick sauce forms.
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Serve. Plate the gnocchi, top with ricotta, the pan-fried pumpkin slices, and sprinkle with cheese 🍽️✨
Ratings and comments
-
Tomáš
Doporučuji, super jídlo
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