Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 600 g | Pumpkin pulp |
| 100 g | rice flour |
| 50 g | potato starch |
| 2 | egg |
| 250 g | ricotta Sterilgarda |
| 20 | sage leaves |
| 1 tablespoon | spoon poppy seeds |
| q.b. | salt |
| q.b. | pepper |
| q.b. | extra virgin olive oil |
| q.b. | grated cheese |
Preparation
- Cut the pumpkin into small cubes, season with a little salt and a drizzle of oil, transfer it to a large pan in a single layer, cover it and cook over low heat for 15–20 minutes until soft and dry, adding a few drops of water if necessary.
- Blend the pumpkin until smooth and spread it in a thin layer on a tray to help any residual moisture evaporate.
- Combine the pumpkin cream with the eggs, add a pinch of pepper, the rice flour and the starch, working until you obtain a creamy mixture and leave it to rest in the refrigerator.
- Clean the sage leaves, chop them and heat them in the pan used for the pumpkin with 3–4 tablespoons of oil, being careful not to burn them.
- Toast the poppy seeds in another pan over low heat for about 5 minutes.
- Take the cold dough, form quenelles with two spoons and plunge them into boiling salted water for 2–3 minutes.
- Carefully drain the quenelles as soon as they float to the surface and transfer them to the pan with the sage-infused oil, adding the toasted poppy seeds to flavor briefly.
- Add the Sterilgarda ricotta to the pan, stirring gently to create a creamy sauce that combines all the flavors.
- Divide the gnocchi among the plates and garnish with a sprinkling of grated cheese to taste.
For the béchamel sauce, melt the butter in a saucepan and add the flour. Mix and cook over medium-low heat until the mixture becomes thick and sticky. ...
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