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Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
Prep. 10 min
Total 4 h
4 portions
Ingredients
Gnocchi
-
Parmesan cheese cut into pieces (3 cm)180 g
-
ricotta drained400 g
-
"00" pasta flour or gluten free flour200 g
-
sea salt1 - 2 pinches
-
ground nutmeg1 pinch
Pumpkin purée
-
Kent pumpkin peeled and cut into pieces350 g
-
garlic clove1
-
fresh thyme leaves only1 sprig
-
extra virgin olive oil2 tbsp
-
Chicken stock paste (see Tip)1 tsp
-
water50 g
-
pouring (whipping) cream20 g
-
ground black pepper1 pinch
Gnocchi
-
boiling water1700 g
-
extra virgin olive oil1 tsp
-
sea salt1 tsp
Sage and Lemon butter
-
salted butter150 g
-
fresh sage leaves only2 sprigs
-
dried chilli flakes¼ tsp
-
freshly squeezed lemon juice2 tsp
-
toasted hazelnuts chopped2 tbsp
-
fresh thyme leaves only, to serve
Nutrition per 1 portion
Calories
955.7 kcal /
3998.8 kJ
Protein
35 g
Fat
68 g
Carbohydrates
53.9 g
Fibre
4.7 g
Saturated Fat
37.9 g
Sodium
1489.4 mg
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