Venetian Republic | Recipe For Pumpkin And Ricotta Gnocchi - Food Wine Travel
Venetian Republic author Nino Zoccali says this Pumpkin and Ricotta Gnocchi recipe is a labour of love but an absolute joy.
Ingredients
- 350 g (12 oz) pumpkin
- 250 g (generous 1 cup) ricotta
- 2 eggs
- 25 g (¼ cup) finely grated pecorino cheese
- 2 teaspoons sea salt
- 110 g (¾ cup) 00 flour
- 4 tablespoons butter
- 10 g (½ cup) sage leaves
- 4 tablespoons Parmigiano Reggiano cheese
- 1 piece truffle (at least 20 g/¾ oz)
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