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

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

4.5 35 ratings

Prep. 10min

Total 4 h

4 portions

Ingredients

Gnocchi

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

Pumpkin purée

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

Gnocchi

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

Sage and Lemon butter

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1489.4 mg

Protein 35 g

Calories 3998.8 kJ / 955.7 kcal

Fat 68 g

Fiber 4.7 g

Saturated fat 37.9 g

Carbohydrates 53.9 g

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Australia and New Zealand

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