Roasted Pumpkin Gnocchi with Lemon-Herb Brown Butter
Another take on traditional gnocchi.
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Oven
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Slotted spoon
- Colander
- Fork
- Measuring cup
- Measuring spoon
- Spoon
- Peeler
- Kitchen towel
Ingredients
- 500g Queensland blue pumpkin, peeled, seeded and diced
- ¼ cup extra virgin olive oil
- sea salt flakes and freshly-milled black pepper
- ½ cup ricotta cheese
- 1 cup finely-grated Pecorino
- 2 cups ‘OO’ flour
- 2 tsp fine salt
- 1 bunch sage leaves
- 2 Tbsp pine nuts
- 125g unsalted butter
- juice of 1 lemon
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