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Pumpkin and ricotta gnocchi
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
1 kg of pumpkin,
1 whole egg,
150 g of butter,
2 tablespoons potato starch,
2 tablespoons of flour type 00,
100 g of smoked ricotta cheese,
salt.
Introduction
Whole, the pumpkin is preserved for weeks. Cut, however, should be consumed within a few days, because it withers. To facilitate the removal of the rind it is advisable to cut it into large segments and steam it, oven or even micro-wave for a few minutes. When the flesh has become tender, it is allowed to cool: peel it will be less complicated.
Preparing
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