Gnocchi of pumpkin and ricotta
1k 30 минут 2 порции
Pumpkin - "Queen" autumn. In Italy this vegetable like as well as in Russia. This recipe Niek (gnocchi=niece-gnocchi) I "built" itself: a great mix of Russian-Italian cuisine. My husband loves these tender and slightly sweet niece. Form Niek taken from Italian (sudtirolo) cuisine. Made very easily and quickly.
Ingredients for Gnocchi of pumpkin and ricotta
- Ricotta - 200 g
- Pumpkin - 300-400 g
- Flour
- Onion - 1 piece
- Garlic - 1 tooth.
- Chicken egg - 1 piece
- Butter - 50 g
- Vegetable oil - 2 tbsp
- Salt
- Thyme - 1 tsp.
- Sage
Step by step instruction of cooking Gnocchi of pumpkin and ricotta
Шаг 1
Peel the pumpkin, cut it in small cubes.
Peel and finely chop the onion and garlic. In a small pan pour a little vegetable oil (better, of course, mustard or olive) and fry until Golden state onion and garlic.
Шаг 2
Add the pumpkin cubes, thyme, salt, cover with a lid and simmer over low heat for 10-15 minutes (until the pumpkin is soft).
Шаг 3
Cooked pumpkin passed through a blender. Cooled.
Шаг 4
Add it to the ricotta with salt, egg.
Шаг 5
Start to add gradually the flour. If you have chestnut flour, then add 50% flour and 50% chestnut. Mass should not be liquid, but not very thick. Should not easily fall from the spoon.
Шаг 6
Tablespoon form our niece. In the pictures you can see how I formed them.
Шаг 7
Niece drop in boiling salted water and cook them 4-5 minutes until they begin to emerge.
Шаг 8
While our niece cooked, in a small bowl (I use an ordinary saucepan) melt butter with sage (you can not cut the leaves, but simply to break up) until clear.
Шаг 9
Sage, if you do not, very very tasty with feathers of green onions (chop it up very fine). I sometimes use green onions instead of sage.
Шаг 10
Niece take out with a slotted spoon into a bowl. Here such handsome work! Only this time, my pumpkin was pale, not yellow-orange, therefore, turned a little pale :-[
Шаг 11
Sprinkle with grated Parmesan cheese and then (!) pour on top of hot ghee.