GNOCCHI di RICOTTA con la zucca ricetta gnocchi di ricotta

ricotta

🥗Healthier: cottage cheese

💰Cheaper: mashed potatoes

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

In a large bowl, combine ricotta, egg, salt, parmesan, parsley, and nutmeg to taste. Mix well.

Add flour in two batches. If the dough is too soft to form, add another 50 gr of flour.

Knead well and form a ball that is smooth and slightly sticky.

On a floured surface, flatten the ball to about 1.5 cm thick, flouring the top as well.

Cut into 2 cm wide strips and roll them like cigars.

Cut the cigars into 1 cm long pieces to form gnocchi.

Shape each gnocchi by hand and place them on a floured baking tray.

Boil a large pot of salted water to cook the gnocchi.

While the water heats, prepare the sauce.

In a large pan, add two turns of oil and chopped onion.

Add the peeled and thinly sliced potato and the thinly sliced pumpkin.

Sauté everything together for 4 minutes, then add a ladle of water to cook.

Season with salt and pepper, cover, and cook for 10 minutes.

After 10 minutes, blend the mixture until creamy using a blender or food mill.

When the water boils, add the gnocchi, stirring gently without crushing them. They will float to the top in about 2 minutes when cooked.

Use a slotted spoon to remove the gnocchi and place them in the creamy pumpkin sauce, adding a sprig of fresh rosemary.

Mix gently, and if it seems dry, add half a ladle of cooking water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens