Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree - Cookidoo® – the official Ther

Ingredients

• 180 g Parmesan cheese
• 400 g ricotta
• 200 g "00" pasta flour
• 1 - 2 pinches sea salt
• 1 pinch ground nutmeg
• 350 g Kent pumpkin
• 1 garlic clove
• 1 sprig fresh thyme
• 2 tbsp extra virgin olive oil
• 1 tsp Chicken stock paste
• 50 g water
• 20 g pouring (whipping) cream
• 1 pinch ground black pepper
• 1700 g boiling water
• 1 tsp extra virgin olive oil
• 1 tsp sea salt
• 150 g salted butter
• 2 sprigs fresh sage
• ¼ tsp dried chilli flakes
• 2 tsp freshly squeezed lemon juice
• 2 tbsp toasted hazelnuts
• fresh thyme