Italian recipes: pumpkin gnocchi with Parmesan eggnog and smoked ricotta cheese
Directions So you wanna make the best pumpkin gnocchi, right? We’ve chosen a classic pumpkin gnocchi recipe from a great Michelin-starred chef, Filippo
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Ingredients
- 500 grams/17.60 oz of pumpkin pulp
- 150 grams/5.30 oz of wheat double 0 flour
- 2 eggs
- nutmeg
- salt
- pepper
- 2 egg yolks
- 250 grams/8.80 oz of cream
- 150 grams/5.30 oz of grated Parmesan cheese
- 100 grams/3.53 oz of smoked ricotta cheese
- 1 tablespoon of chopped fresh tomatoes
- 1 sprig of marjoram
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