Ricotta Gnocchi with Pumpkin Cream, Pancetta and Sage • St. Francis Winery & Vineyards
Delicious culinary pairings perfect for serving alongside St. Francis wines.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stfranciswinery.com.
Ingredients
- 1 lb ricotta (drained)
- 1 each whole egg
- ½ cup of microplaned parmesan
- 5 teaspoons of salt
- 25 cups of AP flour plus more for dusting
- ½ cup white wine
- 1 15 oz can pumpkin puree
- 25 cups of heavy cream
- Salt to taste
- Pinch of nutmeg
- 12 oz of diced pancetta, rendered crispy and removed from grease
- 1 table spoon of sage chiffonade plus whole leaves for garnish
- 3 tablespoons of brown butter
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