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Laurent Loudeac's Ricotta and Pumpkin Gnocchi


Laurent Loudeac's Ricotta and Pumpkin Gnocchi

For more on Laurent Loudeac visit 
Hippopotanus

1/2 small crown pumpkin (approx 600gr)
250 gr ricotta
Plain flour (approx. 250 gr) + some for dusting
2 eggs
nutmeg
1 tbsp. chopped parsley
100 gr grated parmesan
salt/pepper to taste
 
Sauce
250 gr unsalted butter
1/2 lemon - juiced
4 fresh sage leaves
50 gr parmesan

For the gnocchi
Deseed pumpkin and roast in the oven (with the skin on) for about 30minutes or until soft.
Remove the pulp, cool and mix in all ingredients except flour. Add the flour as you go to obtain a nice semi firm dough. On a floured bench surface roll the dough into a thin roll. Cut into 2 cm cylinders and cook in salted boiling water for at least 2 to 3 minutes. The gnocchi will rise to the surface once cooked.
In a pan melt the butter add the sage leaves, ripped into pieces, and brown the butter to obtain crispy sage. Toss in the cooked gnocchi, squeeze the lemon, season to taste and plate. Add the parmesan on top and serve immediately.

 


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