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Pumpkin and ricotta gnocchi

Difficulty: Medium Doses: for 4 people

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,



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.

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