Gnudi of pump­kin and ricotta

SERVES 4

Food and Travel (UK) - - Recipes -

500g pump­kin, de­seeded

¼tsp dried chilli, finely chopped ½tsp ground cin­na­mon

½tsp caster sugar

1tbsp mar­jo­ram, chopped

200g ricotta

20g parme­san, finely grated, plus ex­tra for top­ping

½tbsp plain flour

¼ nut­meg, finely grated

5 egg yolks, beaten

50g semolina

60g un­salted but­ter, cubed 8 sage leaves

Pre­heat the oven to 180C/350F/ Gas 4. Cut the pump­kin into equal-sized wedges then put in a sin­gle layer in a heavy­bot­tomed, non-stick roast­ing tray. Sea­son with the chilli, cin­na­mon, caster sugar and mar­jo­ram and bake for 1 hour 15 min­utes, check­ing the pump­kin from time to time – you want it to be quite dry with a dark golden crust and soft enough to put a knife through with no re­sis­tance.

Scoop the pump­kin flesh out of the skins while still hot, then mash un­til smooth and spread out on a tray. Leave un­til cool.

To make the gnudi, mix to­gether the pump­kin, ricotta, parme­san, flour, nut­meg and egg yolks, then shape into lit­tle golf-ball-sized balls. Dust the gnudi in semolina and leave in the fridge for at least 1 hour to firm up be­fore cook­ing.

Bring some wa­ter up to the boil in a large pan. Add salt, then drop the gnudi into the wa­ter and cook for 2 min­utes. Gen­tly re­move the gnudi from the pan, re­serv­ing the cook­ing wa­ter.

In a sep­a­rate saucepan over a medium heat, drop in the but­ter, sage and a small ladle­ful of the pasta cook­ing wa­ter then care­fully add the gnudi. Gen­tly stir un­til the but­ter and wa­ter emul­sify into a silky sauce.

Serve on hot plates and grate parme­san on the top.

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