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Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
TM6 TM5

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4.9 (11 ratings)

Ingredients

Gnocchi

  • 180 g Parmesan cheese, cut into pieces (3 cm)
  • 400 g ricotta, drained
  • 200 g "00" pasta flour or gluten free flour
  • 1 - 2 pinches sea salt
  • 1 pinch ground nutmeg

Pumpkin purée

  • 350 g Kent pumpkin, peeled and cut into pieces
  • 1 garlic clove
  • 1 sprig fresh thyme, leaves only
  • 2 tbsp extra virgin olive oil
  • 1 tsp Chicken stock paste (see Tip)
  • 50 g water
  • 20 g pouring (whipping) cream
  • 1 pinch ground black pepper

Gnocchi

  • 1700 g boiling water
  • 1 tsp extra virgin olive oil
  • 1 tsp sea salt

Sage and Lemon butter

  • 150 g salted butter
  • 2 sprigs fresh sage, leaves only
  • ¼ tsp dried chilli flakes
  • 2 tsp freshly squeezed lemon juice
  • 2 tbsp toasted hazelnuts, chopped
  • fresh thyme leaves only, to serve

Nutrition
per 1 portion
Calories
3998.8 kJ / 955.7 kcal
Protein
35 g
Carbohydrates
53.9 g
Fat
68 g
Saturated Fat
37.9 g
Fibre
4.7 g
Sodium
1489.4 mg

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