Pumpkin and Ricotta Gnocchi with Swiss Chard, Pinenuts and Brown Butter Emulsion - Corner 103

Ingredients

• 1/2 cup ricotta cheese, drained well
• 1 cup fresh roasted pumpkin puree (about 1 sugar pumpkin roasted)
• ½ cup grated Parmesan
• 1 ½ tablespoons extra-virgin olive oil
• 2 large eggs
• 1 tbsp salt
• 1.5 cups all-purpose flour, plus more for dusting
• Semolina flour, for dusting
• 1.5 cups heavy cream
• 8 oz butter, cubed
• 1 bunches Swiss Chard, washed
• 1 clove garlic, thinly sliced
• 1 shallot, julienne
• ¼ cup white wine
• salt and pepper to taste
• ¼ cup Pinenuts, toasted for garnish