Irkotta gnocchi with pumpkin and sage cream - Aceline
Irkotta gnocchi with pumpkin and sage cream (BENNA recipe)
Ingredients
- 250g irkotta (Benna)
- 60g grated pecorino cheese
- 100g `00`plain flour (Lamb brand)
- Good pinch salt
- 1 whole egg
- 1 tbsp butter (Benna)
- 1 tbsp olive oil (Borges)
- 1 clove garlic, chopped
- 300g diced pumpkin
- Few fresh sage leaves, chopped
- Splash white wine
- 150-200ml hot vegetable stock
- 150ml fresh cream (Benna)
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