WINE SHOP MIONETTO

Pumpkin gnocchi

Are you curious to try some tasty pumpkin gnocchi paired with our Prosecco DOC BIO Extra Dry by Prestige Collection?

INGREDIENTS FOR 4 PEOPLE

600 g of cooked pumpkin pulp (1 pumpkin of about 1.5 kg)

300 g of flour

1 egg

Salt to taste

Sugar to taste

80 g of butter

Sage

Smoked ricotta

RECIPE

Divide the pumpkin into large slices, remove the seeds, but leave the peel. Wrap them in a sheet of aluminum foil and place them in a hot oven at 200 °C for about one hour. At the end of cooking, squash the pumpkin pulp with a potato masher and let it cool.

In a bowl, mix the pumpkin puree with the flour, an egg and the salt. Add a pinch of sugar and knead everything until you get a compact dough. Divide the dough into several parts forming "loaves" and cut them into pieces of about one and a half centimeters to form the gnocchi. With the prongs of a fork or simply with your hands, give the gnocchi the typical hollowed out shape and, if possible, "striped".

Now move on to the preparation of the sauce: melt the butter with the sage in a non-stick pan. Boil the gnocchi for a few minutes in salted water (they will be ready as soon as they rise to the surface). Take them out with a slotted spoon and toss with the melted butter, turning them gently, in the still hot pot or in a tureen. Serve the pumpkin gnocchi with a generous spoonful of smoked ricotta.