Devices & Accessories
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Thermomix® Blade Cover
Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
Ingredients
Gnocchi
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Parmesan cheese cut into pieces (3 cm)180 g
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ricotta drained400 g
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"00" pasta flour or gluten free flour200 g
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sea salt1 - 2 pinches
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ground nutmeg1 pinch
Pumpkin purée
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Kent pumpkin peeled and cut into pieces350 g
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garlic clove1
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fresh thyme leaves only1 sprig
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extra virgin olive oil2 tbsp
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Chicken stock paste (see Tip)1 tsp
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water50 g
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pouring (whipping) cream20 g
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ground black pepper1 pinch
Gnocchi
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boiling water1700 g
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extra virgin olive oil1 tsp
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sea salt1 tsp
Sage and Lemon butter
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salted butter150 g
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fresh sage leaves only2 sprigs
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dried chilli flakes¼ tsp
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freshly squeezed lemon juice2 tsp
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toasted hazelnuts chopped2 tbsp
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fresh thyme leaves only, to serve
Difficulty
easy
Nutrition per 1 portion
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