Gnudi of pumpkin and ricotta

SERVES 4

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.