Ricotta gnocchi stuffed with pumpkin cream, a show-stopping yet incredibly easy first course to prepare.
I don’t know if you also fear inviting that friend over for dinner who cooks like a pro and always seems to have everything under control.
Well, my nightmare came true this Saturday, and I made these wonderful sheep ricotta gnocchi stuffed with pumpkin cream.
I simply dressed them with a drizzle of olive oil and a sprinkle of parmesan, and the taste won me over.
So enough chitchat, let’s prepare these ricotta gnocchi stuffed with pumpkin cream together.
Oh boy, they’re good!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 637.31 (Kcal)
- Carbohydrates 65.24 (g) of which sugars 11.32 (g)
- Proteins 33.95 (g)
- Fat 28.42 (g) of which saturated 18.91 (g)of which unsaturated 9.35 (g)
- Fibers 2.71 (g)
- Sodium 1,435.04 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients: Ricotta Gnocchi Stuffed with Pumpkin Cream
- 1 cup sheep ricotta
- 3/4 cup all-purpose flour
- 1 egg
- 2 tbsps grated parmesan
- to taste salt
- to taste nutmeg (optional)
- 7 oz pumpkin
Tools: Ricotta Gnocchi Stuffed with Pumpkin Cream
- 1 Blender
- 1 Pastry Cutter
- 1 Cutting Board
- 1 Rolling Pin
- 1 Fryer
Steps: Ricotta Gnocchi Stuffed with Pumpkin Cream
I dressed the gnocchi with a drizzle of olive oil, a sprinkle of parmesan, and some slices of pumpkin. In a bowl, place the sheep ricotta.
Place the sheep ricotta in a bowl.
Add the flour, the egg, the parmesan, the salt, and if you like the flavor, nutmeg. Begin by mixing all the ingredients in the bowl.
Then move the contents to a floured work surface and finish mixing. You need to work the dough quickly and then place it in the fridge to rest for about twenty minutes.
Meanwhile, with my new fryer that suggests, checks for me cooking time, temperature, and air speed, I cooked the pumpkin.
And I blended it with my super blender from Smeg and made a cream that I froze.
The blended pumpkin should not be completely frozen but should have a consistency such that it can be handled and allow us to obtain pumpkin cream balls.
With the help of a rolling pin, roll out the gnocchi dough and then use a pastry cutter to cut circles.
Insert the pumpkin ball inside the disk.
Form the gnocchi and cook in plenty of salted water.
Here’s the result of the gnocchi.
When you cut the gnocchi in half, the cream oozes out, creating an effect similar to an egg yolk flowing from the gnocchi.
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FAQ (Frequently Asked Questions)
How to store them?
In the fridge for a maximum of one day, place them in a container well spaced apart and dust with flour.
In the fridge for a maximum of one day, place them in a container well spaced apart and dust with flour.
How to dress them?
You can sauté them in a pan with butter and sage, or simply with the fabulous tomato cream, click the link to read the recipe.
You can sauté them in a pan with butter and sage, or simply with the fabulous tomato cream, click the link to read the recipe.
I don’t like pumpkin, what can I substitute it with?
Simply with a piece of fontina cheese or maybe some sautéed mushrooms.
Simply with a piece of fontina cheese or maybe some sautéed mushrooms.
